TX 531 
.F7 
1915 
Copy 2 



QUESTIONS AND ANSWERS 

for 

INSPECTOR 

MILK FOOD 

CITY AND COUNTRY / 



Iiicldding Answers to all the Questions Asked at past examinations in 

New York Gity for Inspector of 

MILK, MEAT, POULTRY, FISH, FRUITS AND 

VEGETABLES. 

The varions forms used by Inspectors in the Department of Health. 

RULES AND REGULATIONS OF THE HEALTH 

DEPARTMENT 

REPORT WRITING 

for all branches of the examination. 



Price, One Dollar. 



By Charles L. Frank/ B.S., LL.B, 

CHRONICLE 

23 Duane Street, New York. 





OOPT-RIOBCT 1016, BT CIVIL SERVIOK OBRONIGLB, IN*. 



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PREFACE. 



This book has been divided into six parts for convenience in master- 
ing- it. The first part deals with food in general — foods kept in grocery 
stores, such as eggs, cheese, butter, canned goods, coffee, cereals, flour, 
vinegar, flavoring extracts, etc. The second part is devoted to meats — 
their handling and inspection. Poultry is the subject of the third part. 
Fish is the fourth part and fruits and vegetables the fifth part. The sixth 
section of the book is devoted to Milk Inspection (city and country). The 
provisions of the Sanitary Code and the regulations of the Health Depart- 
ment with respect to the different foods are considered under their appro- 
priate headings. The latest Rules and Regulations of the Health Depart- 
ment with regard to Milk are also given. 

Questions asked at previous examinations have been placed at the 
end of the book, so that after the student has mastered the contents of 
this book he can test his accomplishments by trying to answer questions 
which w^ere actually asked at former examinations. He can then compare 
his answers with those given in the body of the book. 

ALL THE QUESTIONS ASKED AT PAST EXAMINATIONS 
ARE COVERED IN THE ANSWERS PUBLISHED IN THIS BOOK, 
so that the candidate should have no difficulty in answering the examina- 
tion questions separately printed. 

This work has been shorn of all technicalities and presented from 
the standpoint of the Inspector. The questions present concrete problems 
such as are presented at the examination and in the field of actual inspec- 
tion. The student should not go on to any new questions until he has 
thoroughly mastered the answer to the preceding one. It is also very 
profitable to test one's self as to the matter thus far covered. 

THE AUTHOR. 



CIVIL SERVICE REQUIREMENTS. 



The examination held in 1914 was di- 
vided into two groups, namely, Group 1, 
Meats and Fish; Group 2, General Groceries, 
Fruits, Vegetables, Bakers' Supplies and 
Eggs. 

The subjects and weights were: Duties, 
6; Experience, 4. The salaries range from 
$1,200 to $1,800 per annum. The age limits 
were 25 to 50 years. 

Candidates should have had experience in 



the inspection or buying, selling, or hand- 
ling of foods. 

This book covers the subject in a practi- 
cal way for the purposes of Civil Service 
exammations. There are, however, a num- 
ber of other books that can be studied to 
advantage by those desirous of making more 
technical study. Such books may be ob- 
tained from the Book Department of the 
Civil Service Chronicle, 23 Duane Street, 
New York. 



FOODS IN GENERAL. 

Groceries, Spices, Butter, Eggs, Flavoring Extracts, Etc. 



Ques. 1:— What are the duties of a Food 
Inspector? 

ANS.:— To carry out the provisions of 
the Sanitary Code with respect to the stor- 
ing, keeping, selling or offering for sale 
any food in or brought into the City of 
New York. 

To inspect all places in his district or 
wherever directed by his superiors, where 
food IS kept, stored, sold or offered for sale. 

To collect samples of food which appear 
to be unwholesome, to be analyzed in the 
laboratories of the Health Department. 

To keep a record of all his inspections 
and make proper reports thereof. 

When necessary, to testify in court on 
facts withm his knowledge which are the 
result of his inspections. 

To follow all instructions of his superiors. 

Ques. 2:— If you are sent out to collect a 
sample, give all the details of your execu- 
tion of such order. 

'^^L^■■t~^■^^ Upon entering the store I 
would show my badge and state that I am 
an Inspector of Foods. 

(2) I would look around for the article 
I was sent for. When I saw it I would ask 
If It were for sale, and the price. I would 
buy It If the article were in bulk, I would 
note the marks, brands or tags upon the 
package, carton, container, wrapper or ac- 
companying printed or written matter. 

I would note the name of the vendor and 
the person through whom the sale was ac- 
tually made, together with the date of the 
purchase. 

If the sample were taken from bulk 
goods I would divide it into three parts and 
1 would label each with identifying marks. 

1 would seal the samples. 

If the goods were in package or bottle 
torm, 1 would buy two or three packages 
or bottles, as directed. 



Ques. 3:— What should a Food Inspector 
know about the distribution of supplies to 
the different places of sale? 

ANS.: — He should know where it is likely 
that the unfit food would be sold, where 
food is exposed; where the cheaper grades 
of food find their way for sale. 

Ques. 4:— To what extent should a Food 
Inspector acquaint himself with the sources 
of supply? 

ANS.: — This would often indicate the fit- 
ness of the food. If the Inspector learns 
that fish have come from a great distance, 
or meat not properly refrigerated, this 
would put him on the lookout for putre- 
faction. If he f^nds that poultry comes 
from a district where the water is bad, this 
\yould put him on his guard for disease in 
the poultry. 

Ques. 5:— What should a Food Inspector 
know about the seasons at which different 
kinds of food are offered in the markets? 

ANS.: — This would be a guide as to 
what foods to inspect. For example, after 
April until the end of August he would ex- 
amine oysters carefully to see that they 
are wholesome. He should know the sea- 
sons when each fruit and vegetable is in 
season and after the season is over he 
should look for merchandise which has 
been kept so long that it is decayed. 

Ques. 6:— What should a Food Inspector 
know about the points at which supplies 
are delivered in the city? 

ANS.: — He should know where the differ- 
ent foods enter the city, so that he can go 
there and inspect them before they have 
been spread over the city. In this way he 
might stop a whole consignment of dis- 
eased meat or decayed fruit. He should 
know where all the big markets are, es- 



CU4102yi ^ 




AUG 25 1915 



7t d r V I 



pecially those which make a specialty of 
any particular food. 

Ques. 7: — What food may not be brought 
into the city, held for sale or stored? 

ANS. : — Meat, fish, eggs, birds, fowl, fruit, 
vegetables or milk not being then healthy, 
fresh, sound, wholesome and safe for hu- 
man food, nor any meat or fish that died 
by disease or accident. 

Ques. 8: — What foods must be covered 
so as to protect them from dust, dirt or 
other contamination? 

ANS.: — No breadstuffs, cake, pastry, 
sliced fresh fruits, dried or preserved fruits, 
candies, confectionery or other perishable 
food products, except those that are peeled, 
pared or cooked before consumption, shall 
be kept, sold, offered for sale, or displayed 
outside of any premises, or in any street 
or public place, unless they be kept cov- 
ered. 

Ques. 9: — What are the obectionable 
features of using coloring matters in food? 

ANS.: — They introduce materials inju- 
rious to health and they deceive the pur- 
chaser by concealing inferiority or by mak- 
ing the goods appear of greater value than 
they really are. 

Ques. 10: — What are the provisions of 
the Sanitary Code with regard to adulter- 
ated or misbranded food? What is meant 
by "food" in these provisions? 

ANS.: — No person shall have, sell or 
offer for sale in the city any food which 
is adulterated or misbranded. 

The term food as herein used shall in- 
clude every article of food and every bev- 
erage used by man, and all confectionery. 

Cues. 11: — When is food deemed to be 
adulterated under the above provisions? 

ANS.: — If any substance or substances 
has or have been mixed and packed with it 
so as to reduce or lower or injuriously af- 
fect its quality or strength. 

If any inferior or cheaper substances 
have been substituted wholly or in part for 
the article. 

If any valuable constituent of the article 
has been wholly or in part abstracted. 

If it consists wholly or in part of dis- 
eased or decomposed or putrid or rotten 
animal or vegetable substance, or any por- 
tion of any animal unfit for food, whether 
manufactured or not, or if it is a product 
of a diseased animal or one that has died 
otherwise than by slaughter. 

If it is colored or coated or powdered or 
polished whereby damage is concealed or 
it is made to appear better than it really is. 

If it contains any added poisonous in- 
gredient which may render such article in- 
jurious to health; or if it contains any anti- 
septic or preservative not evident and not 
known to the purchaser or consumer. 

If, in the case of confectionery, it con- 
tains terra alba, barytes, talc, chrome yel- 
low, or other mineral substance of poison- 
ous color or flavor, or other ingredient 



deleterious or detrimental to health, or any 
vinous, malt or spirituous liquor or com- 
pound or narcotic drug. 

If, in the case of spiritous, fermented 
and malt liquors, they contain any sub- 
stance or ingredient not normal or healthful 
to exist in such liquors, or which may be 
deleterious or detrimental to health when 
such liquors are used as beverages. 

Ques. 12: — When, under the above pro- 
visions, is food deemed to be misbranded? 

ANS.: — If it be an imitation or offered 
for sale under the distinctive name of an- 
other article. 

If it be labeled or branded so as to de- 
ceive or mislead the purchaser or purport 
to be a foreign product when not so, or if 
the contents of the package as originally 
put up shall have been removed in whole 
or in part and other contents shall have 
been placed in such package; or if it fails 
to bear a statement on the label of the 
quantity or proportion of any morphine, 
opium, cocaine, heroin, chloroform, can- 
nabis, indica, chloral hydrate or acetanilid 
or any derivative or preparation of any such 
substances contained therein. 

If in package form and the contents are 
stated in terms of weight or measure, they 
are not plainly and correctly stated on the 
outside of the package. 

If the package or its label shall bear any 
statement, design or device regarding the 
ingredients or the substances contained 
therein, which statement, design or device 
shall be false or misleading in any particu- 
lar; provided that an article of food which 
does not contain any added poisonous or 
deleterious ingredients shall not be deemed 
to be adulterated or misbranded in the fol- 
lowing cases: 

First — In the case of mixtures or com- 
pounds which may be now or from time to 
time hereafter known as articles of food; 
under their own distinctive names, and not 
an imitation of or offered for sale under the 
distinctive name of another article, if the 
name be accompanied on the same label 
or brand with a statement of the place 
where said article has been manufactured 
or produced. 

Second — In the case of articles labeled, 
branded or tagged, so as to plainly indicate 
that they are compounds, imitations "or 
blends, and the word "compound," "imita- 
tion" or "blend," as the case may be, is 
plainly stated on the package in which it 
is offered for sale; provided that the term 
"blend" as herein used shall be construed 
to mean a mixture of like substances, not 
excluding harmless coloring or flavoring 
ingredients used for the purpose of coloring 
and flavoring only; and provided further 
that nothing in this section shall be con- 
strued as requiring or compelling proprie- 
tors or manufacturers of proprietary foods 
which contain no unwholesome added in- 
gredient to disclose their trade formulas, 
except in so far as the provisions of this 
section may require to secure freedom from 
adulteration or misbranding. 



\ 



Ques. 13:— What is tumeric paper? 

ANS.: — This is an ordinary white filter- 
paper, cut into strips, dipped into a tinc- 
ture of tumeric, and dried. It is useful in 
making certain chemical tests. 

Ques. 14: — What is a reagent? 

ANS.: — It is a chemical or an agent of 
some kind, by means of which definite 
chemical changes are produced which are 
more or less easy of observation. 

Ques. 15: — What alums are used as a re- 
agent? 

ANS.: — The ordinary iron, potassium or 
ammonium alum. 

Ques. 16: — What is hydrochloric acid? 
How should it be used? 

ANS.: — This is a chemical which is 
usually called "muriatic acid" and can be 
obtained at any drug store. All tests in 
which hydrochloric acid is used should be 
conducted in glass or stoneware, as this 
acid will attack many metals, such as iron, 
tin, zinc, etc. It does not attack silver or 
gold. Care must be exercised not to spill 
any of the acid over the skin or clothing, 
as it will burn both. 

Ques. 17: — What is potassium perman- 
ganate? 

ANS.: — This is a bright colored crystal 
which, when dissolved, will give a purple- 
red solution. This is used as a reagent. 
Dissolve about one part of the crystals in 
99 parts of water. 

Ques. IS: — What is a mold? 

ANS.: — It is a fungus (vegetable) 
growth which is found on vegetables and in 
cheese. Hot, damp weather usually molds 
fruit. 

Ques. 19: — What is terra alba? 

ANS.: — This is a clay, same as pipe clay, 
and is used as an adulterant in certain 
foods. 

Ques. 20: — What is a vinous substance? 

ANS.: — One which is made of or of the 
nature of wine. 

Ques. 21: — What is meant by a deleteri- 
ous substance? 

ANS.: — One which is poisonous or de- 
structive, injurious or unwholesome; dan- 
gerous to life or health. 

Ques. 22: — What is a narcotic? 

ANS.: — Any substance which has the 
quality of causing stupor — e. g., opium, bel- 
ladonna. 

Ques. 23: — How would you test for coal- 
tar dyes in food? 

ANS.: — Cheap jellies and jams, "blood 
orange" tonic, fruit syrups, tomato ketch- 
ups, often owe their fine appearance to the 
use of dyes. 

Stir up about one-fourth of the contents 
of the tumbler of jelly with about a pint 
of water in an agate stewpan. Take a small 
piece of white woolen cloth and wet it with 
boiling water. Immerse the cloth in the 



diluted jelly and boil it on the stove for 
five or ten minutes, stirring it frequently 
with a small wooden stick. Then remove it 
and wash well in boiling water. If a dye 
has been used in the jelly the cloth will be 
brightly colored. This test can also be 
applied to sausages. 

Ques. 24: — How should articles of food 
be labeled? 

ANS.: — No meat, fish, fruit, vegetables, 
eggs, milk or other food or unwholesome 
liquid shall be sold, held, offered for sale, 
labeled, or any representation made in re- 
spect thereof, under a false name or quality, 
or as being what the same is not, as re- 
spects wholesomeness, soundness or safety 
for food or drink. 

Ques. 25: — In what condition shall food 
be kept? 

ANS.: — Every person having charge, or 
interested or engaged, whether as principal 
or agent, in the care or in respect to the 
custody or sale of any meat, fish, fruits, 
birds, fowl, or vegetables, designed for hu- 
man food, shall put an preserve the 
same in a cleanly and wholesome condi- 
tion, and shall not allow the same, or any 
part thereof, to be poisoned, infected or 
rendered unsafe or unwholesome for human 
food. 

Ques. 26: — How shall places be kept 
where food is to be stored or held for 
human food? 

ANS.: — 'Every person, being the owner, 
lessee or occupant of any room, stall or 
place where any meat, fish, fruit or vege- 
tables, designed or held for human food, 
shall be stored or kept, or shall be held or 
offered for sale, shall put or keep such 
room or place and its appurtenances in a 
cleanly and wholesome condition. 

Ques. 27: — What action may an Inspector 
take when he finds any unwholesome or 
unfit food? 

ANS.: — Upon any cattle, milk, meat, 
birds, fowl, fish or vegetables being found 
by any Inspector or other ofificer of the 
Department of Health, in a condition which 
renders them, in his opinion, unwholesome 
and unfit for use as human food, or in a 
condition or of a weight or quality con- 
demned in or forbidden by the Sanitary 
Code, he is empowered, authorized and di- 
rected to immediately condemn the same 
and cause it to be removed to the offal or 
garbage dock for destruction and report his 
action to the department without delay. 

Ques. 28: — What order may an Inspector, 
a Sanitary Superintendent or his assistant 
issue to one who has unfit food? 

ANS.: — The owner or person in charge 
thereof when so directed by the said In- 
spector or by an order of the Sanitary 
Superintendent or an Assistant Sanitary 
Superintendent, shall remove or cause the 
same to be removed to the place designated 
by the said Inspectors or the order of said 
Sanitary Superintendent or Assistant Sani- 
tary Superintendent, or to the offal dock, 



and shall not sell, or offer to sell, or dis- 
pose of the same for human food. 

Ques. 29: — What are butchers and milk 
dealers required to do in order to aid an 
Inspector in his work? 

ANS.: — Every butcher or milk dealer and 
their agents shall allow the parties author- 
ized by the Department of Health to freely 
and fully inspect the cattle, meats, fish, 
vegetables and milk held or kept by them, 
or intended for sale, and will be expected 
to answer all reasonabe and proper ques- 
tions asked by such persons relative to the 
condition thereof, and of the places where 
such articles may be. 

Ques. 30: — Of what materials shall the 
receptacles and conduits of liquors oe 
made? 

ANS.: — In the sale or keeping for sale 
of any beverage or drink, no person shall 
keep or use any tap, faucet, tank, fountain 
or vessel, or any pipe or conduit in con- 
nection therewith, which shall be, either 
wholly or in part, made of brass, lead, cop- 
per or other metal that will be affected by 
liquids, so that dangerous, unwholesome or 
deleterious compounds are formed therein 
or thereby or such that beer, soda water, 
syrups or other liquids, or any beverage, 
drink or flavoring material drawn there- 
from, shall be unwholesome, dangerous or 
detrimental to health. 

Ques. 31: — Name five spices and their 
most common adulterants. 

ANS.: — Cloves are adulterated by placing 
allspice in with it. Cinnamon is adulterated 
by the addition of foreign bark. Pepper 
should be free from pepper shells, pepper 
dust and other pepper by-products. Ginger 
is adulterated by adding wheat, corn, rice 
and sawdust. Mustard is adulterated by the 
addition of wheat. 

Ques. 32: — Name ten foods (aside from 
spices) which are frequently adulterated, 
and name the adulterants used in the par- 
ticular cases. 

ANS.:— 

Sausage — Boric acid. 

Jellies — Starch. 

Peas (canned) — Sulphate of copper. 

Baking Powder — Terra Alba. 

Butter — Foreign fat. 

Cheese — ^Foreign fat. 

Honey — Cane sugar. 

Jams — Commercial glucose. 

Lard — Cottonseed oil. 

Molasses — Commercial glucose. 

Ques. 33: — How is benzoic acid detected 
in tomato catsup, mincemeat, fruit juices, 
etc.? 

ANS.: — If any considerable quantity of 
benzoate of soda has been used in tomato 
catsup, it can be detected by setting aside 
a small quantity in an ordinary dish in a 
warm place, as, for instance, near a radia- 
tor, covering to keep out the dust, and al- 
lowing to stand for a few days, so that the 
evaporation goes on very slowly. As the 



concentration takes place, beautiful lamellar 
crystals of benzoic acid are formed. These 
sometimes grow up to the height of a half 
inch or even more. If the contents of 
benzoic acid is very small, it may be ex- 
tracted by acidifying and shaking with 
chloroform and then be set aside in a cool 
place to evaporate. The chloroform should 
be subjectd to only a gentle temperature, 
so that the evaporation may be slow. The 
characteristic appearance of the lamellar 
crystals as before indicates the presence 
of benzoic acid. 

Ques. 34: — May benzoate of soda be 
mixed with food? 

ANS.: — Yes, provided that each container 
or package of such food is plainly labeled 
to show the presence and amount of ben- 
zoate of soda. 

The quantity of benzoate of soda used 
must not exceed one-tenth of one per cent. 

Ques. 35: — What are the most common 
adulterations found in allspice? 

ANS.: — Cocoanut shells and the cereal 
starches. 

Ques. 36: — How would you detect the 
presence of boric acid or borax in butter? 

ANS.: — Place a teaspoonful in a cup 
with double the quantity of hot water, 
which will melt the butter. After melting, 
the contents of the cup are well stirred 
with a teaspoon and set aside in a cool 
place until the butter solidifies. The butter 
will be attached to the spoon and can be 
lifted out, the remaining liquid being 
strained through a white cotton cloth or 
filter-paper. 

Place a tablespoonful of the liquid in a 
dish with five drops of hydrochloric acid. 
A strip of tumeric paper is dipped into the 
liquid and afterward removed and held in 
a warm place until dry. If boric acid or 
borax is present, the tumeric paper assumes 
a bright cherry-red color on drying. If a 
drop of ammonia is now added, the red 
color changes to dark green or greenish- 
black. 

Ques. 37: — What butter or cheese is it 
unlawful to offer for sale? 

ANS.: — No person shall have at any place 
where butter or cheese is kept for sale, nor 
shall at any place sell, deliver or offer, or 
have for sale, or keep for use, nor shall 
any person bring or send to the city any 
unwholesome cheese or butter, or cheese or 
butter made from milk known as "swill 
milk" or made from the milk of cows or 
other animals that for the most part have 
been kept in stables or that have been fed 
in whole or in part on swill; nor shall any 
such cheese or butter be made from the 
milk of sick or diseased cows or other ani- 
mals. 

Ques. 38: — What practical test should be 
used to determine whether a firkin exposed 
in a grocery store contained butter, oleo- 
margarine or renovated butter? 

ANS.: — ^Boil a small portion of a sample. 
Use as the source of heat a low flame, gas 



or kerosene. Melt the sample to be tested 
(a piece the size of a small chestnut) in 
an ordinary tablespoon, hastening the pro- 
cess by stirring with a splinter of wood 
(for example, a match) ; then, increasing 
the heat, bring to as brisk a boil as pos- 
sible. After the boiling has begun, stir 
the contents of the spoon thoroughly, not 
neglecting the outer edges, two or three 
times at intervals during the boiling, also 
shortly before the boiling ceases. In the 
laboratory, a test tube and spoon, or soriie- 
times a small tin dish, are used in making 
this test. 

Oleomargarine and renovated butter boil 
noisily, sputtering and crackling, more or 
less like a mixture of grease and water 
when boiled, and produces no foam, or very 
little. Renovated butter produces usually 
a very small amount. Genuine butter boils 
usually with less noise and produces an 
abundance of foam. 

The difference in regard to foam is very 
marked as a rule. The absence of abun- 
dance of foam would indicate a suspicious 
product. 

Ques. 39: — In inspecting cheese, what 
conditions would you note? 

ANS. : — If the odor is obnoxious the 
cheese is probably unfit for food. I would 
look for worms or other evidences of ver- 
min in stale and decomposed cheese. 

Ques. 40: — What would you look for in 
a superficial examination of cereals? 

ANS.: — Dirt, worms, mite, dust and 
moisture. 

Ques. 41: — What chemicals are not to 
be used for coating chocolates and other 
confections? 

ANS.: — Shellac and other gums; these 
are usually used to conceal inferiority. The 
use of wood alcohol is also prohibited. 

Ques. 42: — What does a concave head on 
a can indicate? 

ANS.: — It indicates that the contents of 
the can are spoiled. 

Ques. 43: — In a physical examination of 
preserved chow-chow in glass jars, what 
would lead you to suspect adulteration? 

ANS.: — A very dark brown color; dry- 
ness of the substance; accumulation of a 
fermented layer at the top. 

Ques. 44: — What internal conditions of 
food lead to its rapid decomposition? 

ANS.: — The presence of worms or para- 
sites, molds, fungi and overripeness. 

Ques. 45: — What external conditions lead 
to decomposition of food? 

ANS.: — Air, low temperature, high tem- 
perature, moisture, chemicals. 

Ques. 46: — How are baking powders adul- 
terated? 

ANS.: — By the addition of too much 
starch or other substances which are mere- 
ly used to increase the weight. 



Ques. 47: — How is bread adulterated? 

ANS.:— By making the bread from flour 
which contains alum or from adulterated 
and spoiled flour; by allowing the bread to 
become too moist. 

Ques. 48: — What are the common adul- 
terations of candy and confectionery? 

ANS.: — Clay, starch, gypsum, flour and 
mineral dyes. 

Ques. 49:— What are the chief sanitary 
requirements for bakeries in the City of 
New York? 

ANS.:— Permit. 

Cleanliness. 

Fireproofing of places where fat is boiled 
— floors, walls and ceilings; fireproofing of 
doors and transoms leading to halls and 
other parts of the house. 

Sink and other plumbing should be in a 
good condition. 

Absence of any water closets. 

Sanitary conditions of the sponge- 
trough, raising-box, molding-bench, molds, 
pans and other receptacles. 

Ques. 50: — What are the sanitary require- 
ments for mineral water and bottling es- 
tablishments? 

ANS.:— Permits. 

They must not be in tenement houses. 

The floors must be cemented, graded 
and drained and sewer-connected. 

The filtering vessels, bottles and other 
appliances must be kept in a clean and 
sanitary condition. 

Ques. 51: — What are the sanitary require- 
ments for syrup, pickle and preserve fac- 
tories? 

ANS.: — Same as above. 

Ques. 52: — What is a common standard 
egg? 

ANS.: — One which when candled will 
show a small air space at the top between 
the shell and the white; the egg should be 
transparent and the yoke is not attached to 
the shell. 

Ques, 53: — What are "soaked" canned 
goods? 

ANS.: — It has become quite common, es- 
pecially in the case of peas, beans and 
corn, to utilize for canning purposes those 
that have grown old and dried, after soak- 
ing them for a long time. 

Ques. 54: — How would you detect 
"soaked" goods? 

ANS.: — Soaked goods are entirely lack- 
ing in juiciness, and in the flavors so char- 
acteristic of the various vegetables, when 
gathered and canned before becoming dry. 
The process of soaking also develops the 
growth of the rudimentary stem of the em- 
bryo in the dried pea and bean. Peas and 
beans of the soaked variety are almost en- 
tirely lacking in the green color of the 
fresh vegetables, unless the color has been 
artificially supplied. 



Ques. 65: — Is it lawful to sell "soaked" 
goods? 

ANS. : — It is unlawful when the canned 
goods are misbranded. If the can states 
that it contains "choice early June peas," 
then this would be misbranding. The label 
should indicate that the can contains 
"soaked" goods. 

Ques. 56 — How would you inspect bean 
coffee? 

ANS.: — ^I would look for split and im- 
perfect beans or the presence of grit, gravel, 
dirt or foreign bodies of any kind. 

Ques. 57: — How would you detect adul- 
terations in coarse ground coffee? 

ANS.: — Ground coffee has a uniform ap- 
pearance, whereas, if beans, peas, cereals, 
chicory, etc., have been added, the adul- 
terated character of the mixture is more or 
less evident. Chicory particles are espe- 
cially easy to detect, as they are dark- 
looking, gummy, and not granular in char- 
acter. Chicory particles have a bitter taste. 
The real coffee particles have a distinct ap- 
pearance. They usually have a dull sur- 
face, whereas some of the coffee substi- 
tutes, such as peas and beans, often pre- 
sent a polished surface. 

Ques. 58: — How would you test for adul- 
terants in fine ground coffee? 

ANS.: — Place the coffee in water. Shake 
the mixture well. The vessel is then set 
aside for a moment and its appeanance ob- 
served. Pure coffee contains a large quan- 
tity of oil and for this reason the greater 
number of the particles will float. Nearly 
all of the coffee substitutes, however, are 
heavier than water and will sink to the bot- 
tom, carrying with them, of course, some 
of the particles of coffee. If there is a 
large deposit at the bottom the coffee is 
adulterated. 

Ques. 59: — How would you test for chic- 
ory in ground coffee? 

ANS.: — Chicory mixed with ground cof- 
fee can be detected by the water test. Drop 
some particles of the sample, a few at a 
time, into a glass of water, and, being 
slightly heavier than water, they sink, leav- 
ing behind them a brownish streak. This 
test, however, should be made with care, as 
the person making the test should know 
the characteristic colorings of chicory. It 
is advisable to get some pure chicory and 
pure coffee and experiment with each sep- 
arately, and then with the mixtures of cof- 
fee and chicory. 

Ques. 60: — How would you test ground 
coffee for the presence of cereals, peas, 
beans, etc.? 

ANS.: — Coffee is distinguished from the 
cereals, beans and peas which are usually 
substituted for it by the fact that it con- 
tains no starch, while the cereals, peas, etc., 
contain very large quantities. Even when 
the adulterated coffee is roasted there may 
be enough starch left to respond to the 
test. 



A half teaspoonful of the coffee is stirred 
into half a cupful of boiling water and the 
boiling continued for two or three minutes; 
this dissolves any starch which may be pres- 
ent in the coffee. After cooling, if the color 
of the mixture is dark, some water should 
be added to dilute it; drop a small portion 
of iodine into the mixture. If a blue color 
appears it shows that starch has been 
added. 

Ques. 61: — Describe fully a practical test 
to detect spoiled eggs. 

ANS.: — The best method of examining 
eggs for freshness is "candling," consisting 
in placing the egg between a bright light 
and the eye. If the egg is fresh, it will 
show a uniform rose-colored tint, without 
dark spots, the space in the egg for air 
being small and occupying about one-twen- 
tieth the capacity of the egg. If the egg 
is not fresh, it will appear more or less 
cloudy, being darker as the egg grows 
older, becoming in extreme cases opaque. 
At the same time the air space grows 
larger as the age increases. So-called 
"spots" are eggs which show on candling 
black patches due to fungi. 

Ques. 62: — When is a permit necessary 
for a person to break out eggs? 

ANS.: — No person shall break out eggs 
for sale or conduct the business of break- 
ing out eggs to be canned, frozen, dried 
or used in any other manner in the City 
of New York, and no eggs broken from the 
shell, whether canned, frozen, dried or 
treated in any other manner, shall be re- 
ceived, held, kept, sold, offered for sale or 
delivered in the city without a permit from 
the Board of Health and subject to the con- 
ditions and rules thereof. 

Ques. 63: — What are the provisions of 
the Sanitary Code as to adulterated eggs? 

ANS.: — No person shall receive, hold, 
keep, sell or offer for sale or deliver, as 
or for food, any canned, frozen or dried 
eggs or eggs broken from the shell, which 
are adulterated or to which has been added 
any poisonous ingredient or any ingredient 
which may render such eggs injurious to 
health, or to which has been added any 
antiseptic, preservative or foreign substance 
not evident and not known to the purchaser 
or consumer, or which shall contain filthy, 
decomposed or putrid animal matter. 

Ques. 64: — Under what conditions may 
"spot" eggs be brought into the city or 
kept here? 

ANS.: — No person shall receive, hold, 
keep, sell or offer for sale or deliver in the 
city any eggs known as "spots" except in 
cases which shall be plainly and indelibly 
labeled at both ends with the printed words, 
"spot eggs," with black letters at least two 
inches high and one and one-half inches 
wide, with no intervening marks or letter- 
ing between the words or the letters com- 
posing the words, and a record of such 
eggs and the disposition thereof shall be 
kept as required by the rules and regula- 
tions of the Board of Health. 



Ques. 65: — What is included in the terms 
"spots" and "spot eggs"? 

ANS.: — ^All unsound eggs, including those 
affected by molds, partly decomposed, 
broken yolked, blood ringed or veined, par- 
tially hatched, sour, or eggs the shells of 
which are so broken or cracked that the 

contents are leaking therefrom. 

Ques. 66: — When shall a case of eggs be 
deemed "spot eggs"? 

ANS.: — When 50 per cent or more of the 
eggs in the case are "spots" as defined 
above. 

Ques. 67: — What are the characteristics 
of good flour? 

ANS.: — It must have a fine, white appear- 
ance, must not show any lumps which can- 
not be crushed. If any of it is subjected 
to pressure, it must remain lumpy; it should 
not be too moist. The taste and odor 
should not be musty or moldy. 

Ques. 68: — How would you determine 
that flour has been adulterated with rice, 
corn meal or Indian corn? 

ANS.: — I would throw some of it on a 
wall and, if unadulterated, some of it should 
stick to the wall. I would then place a 
sample in water; flour will float; the adul- 
terations, being heavier, will sink. 

Ques. 69: — How would you detect the ad- 
dition of starch to jelly as a thickener? 

ANS.: — A teaspoonful of the jelly is dis- 
solved in a teacup, adding enough water to 
half fill it, and the contents are heated to 
boiling. While boiling, a solution of potas- 
sium permanganate is added, drop by drop, 
stirring constantly with a teaspoon, until 
the solution is almost colorless. The mix- 
ture is allowed to cool, and to hasten the 
cooling the vessel may be placed in cold 
water. It is then tested with a drop of 
tincture of iodine. If the jaxn or jelly con- 
tains any starch a blue color will be pro- 
duced. Starch may be a natural constituent 
of some fruits, as apples. 

Ques. 70: — What are the constituents of 
lemon extract? 

ANS.: — Lemon extract is made by dis- 
solving oil of lemon in strong alcohol. The 
alcoholic strength of the solution must not 
fall below 80 per cent, or the constituents 
will be separated. Strong alcohol is there- 
fore one of the principal constituents. 

Ques. 71: — How would you test for adul- 
teration in lemon extract? 

ANS.: — Dilute a tablespoonful of the 
sample with two or three teaspoonfuls of 
water. If the sample is real lemon extract 
the lemon oil will be thrown out of the 
solution by reason of its insolubility in 
the weakened alcohol. The first result is 
marked turbidity and later the separation 
of the oil of lemon on the top of the 
watery fluid. If the sample remains per- 
fectly clear after the addition of water, no 
marked turbidity being produced, it is un- 
doubtedly a very low grade product, and 



contains little, if any, of the real oil of 
lemon. 

Ques. 72: — What condensed milk is it 
unlawful to bring into the city or offer for 
sale? 

ANS.: — No condensed milk which is adul- 
terated shall be brought into the city or 
held, kept, sold or offered for sale at any 
place. 

Ques. 73: — What is meant by "adulter- 
ated" condensed milk? 

ANS.: — Condensed milk in which the 
amount of fat is less than 25 per cent, of 
the milk solids contained therein or to 
which any foreign substance whatever has 
been added, excepting sugars, as in pre- 
served milks. 

Ques. 74: — What duty is imposed on the 
manufacturer or importer of mineral, spring 
or other water for drinking purposes? 

ANS.: — 'It shall be the duty of every 
manufacturer, importer or other person 
who manufactures or imports, in the city, 
any artificial or natural mineral, spring or 
other water for drinking purposes, to file, 
under oath, with the Department of Health, 
the name of such water and the exact loca- 
tion from which it is obtained, together 
with the chemical and bacteriological an- 
alysis thereof, and, when manufactured, the 
exact formula used in its production, giving 
qualitatively and quantitatively each and 
every item entering into its composition. 
No person shall manufacture or bottle min- 
eral, carbonated or table waters in the city 
without a permit from the Department of 
Health. 

Ques. 75: — How is tea adulterated? How 
may it be ascertained? 

ANS.: — The most common method of 
adulteration is by "facing," that is, by 
treating with certain coloring materials, to 
give intensity to the color of the leaves. 
The facings in most general use are indigo, 
Prussian blue, plumbago and tumeric, often 
accompanied by such minerals as gypsum 
and soapstone. 

The addition of mineral matter may be 
detected by burning a certain weighed 
quantity — say, one grain — in a platinum dish 
and weighing the ash. If the tea is good 
it will give 5 to 7 per cent, of ash. If not, 
it will give less. 

Tea which gives a high color when 
steeped has probably been doctored. 

If there is not much extract the leaves 
have been exhausted. 

Spent or exhausted leaves — leaves that 
have been once steeped and afterwards 
again rolled and dried — have been used as 
an adulterant. The leaves of willow, elder, 
rose, elm, etc., are sometimes used as adul- 
terants. 

Ques. 76: — How would you test the kind 
of vinegar of a given sample? 

ANS.: — Place the sample of vmegar in a 
shallow dish, such as a saucer, on a warm 
stove or flame and heat until the liquid is 



8 



evaporated. The odor of the residue, which 
should not be burned, is carefully observed. 
The residue from cider vinegar has the 
odor of baked apples and is present in con- 
siderable quantity. Ordinary distilled vine- 
gars leave very little residue, with almost 
no odor. The so-called molasses vinegars, 
which are now being quite largely sold, 
have a characteristic molasses-like flavor. 

Ques. 77: — How can you detect the use 
of caramel as a coloring matter in vanilla 
extract? 

ANS. : — Shake the bottle and observe the 
color of the resulting foam after a mo- 
ment's standing. The foam of pure ex- 
tracts is colorless. If caramel is present 
a color persists at the points of contact till 
the last bubble has disappeared. 

Ques. 78: — What are the constituents of 
pure vanilla extract? 

ANS.: — The true product is made by ex- 
tracting vanilla bean with alcohol, and the 
flavoring may consist of an alcohol solu- 
tion of vanillin, which is the chief flavoring- 
ingredient of the vanilla bean, together with 
other constituents of the bean soluble in 
alcohol, which are classed principally under 
the head of resins. 

Ques. 79: — What are common adulterants 
of vanilla extract? 

ANS.: — One of tlie most common adul- 
terants is an extract made from the tonka 
bean, which in some respects resembles that 
of vanilla bean, but is inferior. 

Another adulterant is artificial vanillin, 
a chemical product. Extracts made from 
this substance contain no resin, which is 
the deciding test as to whether the vanillin 
is artificial. 

Caramel is also an adulterant. 

Ques. 80: — How would you test for adul- 
terations of vanilla extract? 

ANS.: — 'If pure vanilla extract, slightly 
acidified with acetic acid, be evaporated to 
about one-third its volume, the resins, 
which were before in solution, are sepa- 
rated and settle to the bottom of the ves- 
sel. On the other hand, artificial extracts 
remain clear under the same treatment. 

Ques. 81: — How would you test for the 
presence of the resin of the vanilla bean? 

ANS.: — A dish containing about an ounce 
of the extract is placed over a teakettle or 
other vessel of boiling water until the 
liquid evaporates to about one-third or less 
of its volume. The alcohol having been by 
this time all driven off, the resins become 
insoluble and separate. Water is added to 
bring the liquid back to approximately its 
original volume. This separates the resins, 
which will be thrown out as a brown floc- 
culent precipitate. A few drops of hydro- 
chloric acid are added, the liquid is stirred, 
and the insoluble matter allowed to settle. 
It is then filtered, and the resin on the 
filter-paper is washed with water and after- 
ward dissolved in a little alcohol. To one 
portion of this solution is added a small 



particle of ferric alum, and to another por- 
tion a few drops of hydrochloric acid. If 
the resin is that of the vanilla bean, neither 
ferric alum nor hydrochloric acid will pro- 
duce more than a slight change in color. 
With resins from most other sources, how- 
ever, one or both of these substances cause 
a distinct color change. 

Ques. 82:— What is saccharin? What is 
it used for? 

ANS.: — Saccharin is a very sweet sub- 
stance prepared from coal-tar and has been 
used largely for sweetening purposes in- 
stead of sugar. One part of saccharin is 
said to have as much sweetening power as 
400 to 500 parts of sugar. Saccharin has 
some preservative power also, but is never 
used solely for this purpose, the preserving 
influence being only incidental. 

Ques. 83: — How would you detect sac- 
charin? 

ANS.: — The substance containing it, 
which is usually a liquid, is shaken with 
chloroform, which settles to the bottom 
and is removed by means of a medicine 
dropper. The saccharin enters into solu- 
tion in the chloroform, while sugar, if pres- 
ent, does not. The chloroform solution is 
then evaporated by heating gently, and if 
saccharin has been present the residue has 
a distinctly sweet taste. This method is 
not applicable to substances whose chloro- 
form layer contains a flavor that would 
mask the sweet taste of the saccharin, as, 
for instance, ginger ale. 

Ques. 84: — What are the provisions of the 
Sanitary Code which provide for the pro- 
tection of food from contamination? 

ANS.:- — Section 46 of the Sanitary Code 
reads as follows: 

No food, except fruits and vegetables 
that are peeled, pared or cooked before 
consumption, shall be kept, sold or offered 
for sale or be displayed or transported 
unless protected from dust, dirt, flies 
or other contamination. The term "food" 
as herein used shall include every article 
of food and every beverage used by man, 
and all confectionery. 

The following interpretations of this sec- 
tion have been formulated by the Board of 
Health and dealers have been so notified: 

Stands and Pushcarts and Open Con- 
tainers — The strictest interpretation of the 
provisions of Section 46 of the Sanitary 
Code will be applied to stands and push- 
carts and open containers at all times, and 
no covering other than of a fixed and per- 
manent character will be recognized as con- 
forming to the requirements of said section. 
Candy — Within the meaning of this sec- 
tion, all candy stored, sold or offered for 
sale or displayed or transported must be 
covered with a covering such as glass, wood, 
metal, pasteboard, paper or other suitable 
material so as to adequately protect it from 
flies, dust, dirt or other contamination. 

Bakery Products — Ajl breadstuffs, cakes, 
pies or confectionery kept, held, offered or 
displayed for sale, must at all times be pro- 



9 



tected from the contamination of flies, dust 
and unwarranted human handling by being 
enclosed or covered with some suitable cov- 
ering. When displayed for sale, glass cases 
should be used, the back of which may be 
enclosed in close-mesh wire screening. 

Groceries — All foodstuffs not protected 
by a fly and dust-proof wrapper must be 
protected by covering or cases of glass, 
metal, wood or close-mesh wire screening, 
so as to protect the same from flies or 
other contamination. 

Butcher Shops and Markets — All meats, 
poultry, game, fish and similar products 
when displayed for sale, must be protected 
so as to preserve them from unwarranted 
human handling, contamination of flies and 
dust, by being kept within closed refriger- 
ating display cases, or properly covered by 
close-mesh wire screening. Smoked meats, 
sausages, hams and other products of a sim- 
ilar character which are covered by a per- 
manent protected cover, need not be kept 
as above indicated. 

Restaurants and Public Eating Places — 
At restaurants and public eating places, all 
food must be protected from contamination 
by flies, dust and unwarranted handling by 
being enclosed in glass or metal cases, or 
cases covered with close-mesh wire screen- 
ing. Where pies, sections of pies, sand- 
wiches, cakes or similar products are se- 
curely wrapped in individual paper cover- 
ings they will be deemed as satisfactorily 
protected within the provision of Section 
46 of the Sanitary Code. 

An interesting addition to the permanent 
public health exhibit on the fifth floor of the 
Department of Health Building, 149 Centre 
Street, shows just how food can be pro- 
tected against dirt and flies All dealers 
in foods and all others who are interested 
in clean foods should visit this interesting 
exhibit and learn how to comply with the 
above regulations. 

Ques. 85: — Describe how an inspection 
should be made, and what forms of adul- 
teration should be looked for in a plant 
manufacturing so-called "soft drinks." 

ANS.: — The inspection should first be 
made of the plant itself to determine 
whether all conditions were sanitary. 

Special attention should be paid to the 
construction of the plant to find out whether 
same was properly lighted and ventilated, 
whether all benches, work-desks and wood- 
work was clean; floors should be of cement 
or wood sloped so as to afford washing 
with water; to the personal cleanliness of 
the employees; to the facilities for handling 
the raw materials, whether they were con- 
taminated or rusty. All vats, receptacles, 
containers and pipes should not be of cop- 
per, lead or brass, or any metal which 
would or might be affected by the various 
juices and the acids contained therein or 
the soda water, so as to make same injuri- 
ous or deleterious to health. 

Sinks and wash basins should be pro- 
vided sufficient in number and maintained 
in a clean condition. 



Proper receptacles should be provided 
for all refuse and should be kept tightly 
covered. Separate receptacles for liquid 
refuse, which should not be filled to within 
more than 4 inches of the top, kept closed 
and removed daily. Closets should be sep- 
arated from the work rooms and properly 
ventilated. 

I would also make inquiry from the per- 
son in charge as to the wholesomeness of 
the products he is putting out and would 
use general judgment as well as theoretical 
knowledge in arriving at an opinion as to 
the wholesomeness of his products. 

I would look for artificial coloring mat- 
ter in the syrups, also preservatives, and 
for soap bark on the premises. This is used 
to make soda waters foam and is forbidden 
by the Sanitary Code. 

I would look especially for adulteration 
in the syrups and fruit essences in the prem- 
ises and would investigate the water supply 
to see that pure water was being used and 
that same was not contaminated by passing 
through unclean or corroded metal hy- 
drants or faucets. If sugar was kept stored 
in the plant, I would examine it. 

Ques. 86: — Detail, with your reasons, the 
proper method of sampling (a) shell; (b) 
frozen, and (c) desiccated eggs. 

ANS.:— (a) Shell eggs: (1) Would put 
in 10 per cent, brine solution. If egg sinks 
it is fresh. If swims, it is over 3 (Leach 
says 5) days old. 

(2) Candling. 

(3) Test for limed eggs (in which eggs 
are packed in lime water and layer of lime 
covered over them) as follows: Can usu- 
ally detect some of the lime in the shells, 
but if not, put in hot water, and if limed 
will give off a crackling sound. Cold stor- 
age eggs will also crack, but in cold storage 
eggs the shells are not full of "meat," i. e., 
albumen, and in limed eggs they are. Look 
for paraffine from paraffined eggs in pores 
of shells. 

(b) Frozen eggs are liable to have been 
placed in storage along with fruits. If so, 
they will absorb a fruity odor. Look for 
this by smelling; also look for shells, as bits 
of shells are likely to be left in eggs which 
have been broken out for freezing. Also 
look for any sourness and blood-ringed or 
veined eggs, as the eggs used for freezing 
are often spot eggs. 

(c) Look for preservatives in desiccated 
eggs. The ones mostly used are boric acid 
and formaldehyde. Formaldehyde is the 
more effective of the two, as it completely 
deodorizes a foul-smelling dried egg, and 
it appears wholesome. 

Ques. 87: — How can the quality in each 
of the three above mentioned forms be 
determined? 

ANS.: — Answered under (a) except des- 
iccated eggs. Boric acid can be determined 
only positively chemically by shading the 
product with dilute ethyl alcohol (C2 H5 
OH) and applying a flame in a shallow 
evaporating dish. If boric acid is present, 



10 



a characteristic greenish flame will show on 
the surface of alcohol. Formaldehyde, if 
the smell of the dried eggs covers the smell 
of it, should be quantitatively as well as 
qualitatively determined in the chemical 
laboratory. In each of the above kinds of 
eggs, it is very important that representa- 
tive sample be used. 

Ques. 88: — Describe the process of can- 
dling eggs and state the distinctive features 
relied upon to determine the grade. 

ANS.: — The eggs are placed in dark room 
and held in front of a candle, electric light, 
or other suitable light. They are held cross- 
wise and endwise to the light. The egg is 
held between the eye of the observer and 
the light. If contents are clear the egg is 
O.K., Grade I. If contents are slightly 
cloudy, they are Grade II. 

The distinctive features relied upon to 
determine the grade are the air-cell (which 
should be 1-20 of the whole area) and the 
presence of a brown spot or fungus growth 
attached to the inside of the shell. If 
the air-cell is larger than normal, it indi- 
cates an excess of gas, which indicates the 
decomposition or other abnormal condition. 
The fungus growth referred to above is 
what is meant in the trade, or technically, 
by "a spot egg," but a "spot" as meant in 
the Sanitary Code of the City of New York 
is any egg which has a fungus growth, or 
which is sour, watery, broken-yolked, blood- 
ringed or veined, or any egg the shell of 
which is broken so that the contents are 
leaking therefrom. 

Ques. 89: — What are the common adul- 
terants of extract of vanilla? 

ANS.: — Extraction of the essential oil 
and the substitution of vanillin, or artificial 
vanilla. Extract of tonka bean, and inferior 
grades of alcohol. Only alcohol made from 
grain, or "ethyl alcohol," is permitted to be 
used in any extracts intended for human 
consumption. Methy, or wood alcohol, is 
very poisonous, and denatured alcohol is 
also sometimes used by unscrupulous manu- 
facturers. It is a mixture of ethyl and 
methyl alcohols, and is forbidden. 

Ques. 90: — What are the adulterants of 
ground black pepper? 

ANS.: — 'Ground cocoanut shells, ground 
olive pits, barks, allspice hulls, dirt and va- 
rious shells. 

Ques. 91: — What are the common adul- 
terants of strawberry fruit syrup? 

ANS.: — Glucose and saccharine instead of 
sugar, caramel as a coloring agent, ex- 
hausted strawberry stock, pulp, excessive 
water (i. e., thin watery syrup, not of proper 
consistency) and strawberry stems. 

Ques. 92: — What are the common adul- 
terants of grape jelly? 

ANS.: — Coal-tar dyes, seeds of grape, 
skins of grape, starch, glucose, foreign 
syrup, more water than normally present in 
the juice, salicylic acid as preservative. 
Citric acid has also been found added to 



grape jelly, not as a preservative but to 
make it more tart. 

Ques. 93:— What are the common adul- 
terants of olive oil? 

ANS.: — Cottonseed oil and inferior grades 
of olive oil, i. e., those which are not ob- 
tained by simple pressure of the olive mass. 

Ques 94: — What are the common adul- 
terants of honey? 

ANS.:-— Cane sugar and glucose and 
boric acid. 

Ques. 95: — What are the common adul- 
terants of molasses? 

ANS.: — Glucose and beet sugar molasses. 
Molasses must be made of cane sugar. Beet 
sugar molasses is not fit for food. 

Ques. 96:— What are the common adul- 
terants of maple syrup? 

ANS.: — Cane sugar, syrup and beet sugar 
syrup. Thinned with addition of water. 

Ques. 97: — What are the common adul- 
terants of cider vinegar? 

ANS.: — Wood vinegar, glucose vinegar, 
and beer vinegar. Lelute alcohol and acetic 
acid. Salicylic acid as a preservative. 

Ques. 98: — What are the common adul- 
terants of ground roast coffee? 

ANS.: — Chicory; ground roasted cereal, 
particularly peas and beans; ground cocoa- 
nut shells; ground olive pits; foreign barks; 
browned bread crumbs; coffee hulls; allspice 
hulls; black pepper hulls. Ground coffee is 
one of the most fraudulently adulterated of 
any of our foods. It is, however, easily de- 
tected as follows: Place the ground coffee 
in water. The pure coffee will float on the 
surface, and the adulterated, being heavier, 
will sink. If chicory is present, it will leave 
a brownish red streak in the water as it 
descends to the bottom of the container. 
It is also easily detected by taste, as it is 
soft and of a characteristic bitter-sweet 
taste. 

Ques. 99: — What are the conditions usu- 
ally found in wheat flour which make it 
unfit for food? 

ANS.: — Ergot, a fungus growth; rusts; 
moulds; corn flour may be added or a 
cheaper grade of wheat flour and be mis- 
branded; insects; hulls from wheat caused 
by flour not being properly bolted; alum 
and Cu So 4 was formerly added to flour 
as a bleach, but now the usual bleach is 
S O 2, produced by electrolysis. 

Ques. 100: — What are the conditions usu- 
ally found in corn meal which render it 
unfit for food? 

ANS.: — Potato starch; wheat and corn 
hulls; rusts; moulds; dampness. 

Ques. 101: — What are the conditions usu- 
ally found in mincemeat which render it 
unfit for food? 

ANS.: — Unwholesome meat; decayed 
raisins; adulterated spices; stems of raisins. 



11 



Ques. 102: — What are the conditions usu- 
ally found in confectionery food which ren- 
der it unfit for food? 

ANS. : — Terra-alba and gypsum are added 
to confectionery to make candy stiff and 
hard. Sulphurous acid added as a bleach 
and dryer. By its use it is possible to use 
saccharine and glucose instead of sugar and 
get a clean hard product which retains 
shape. CuSo4 in highly colored green can- 
dies. Candies are coated with rosin and 
shellac dissolved in alcohol, especially choc- 
olate, to keep from turning gray. 

Ques. 103: — In which of the products, if 
any, enumerated above, and by what method 
can the unwholesome condition be deter- 
mined without laboratory examination? 

ANS.: — Wheat and corn flour by sight; 
mince meat and dried apples by sight and 
smell; tomato paste by sight, but should be 
examined chemically; canned vegetables, 
cover above, also tested chemically for Cu 
So4, etc.; dried prunes, oranges and ba- 
nanas by sight, smell and feeling; confec- 
tionery by sight, taste and chemical analy- 
sis for Cu So4— H2 SOS— Co S04— Co C03. 

Ques. 104: — What conditions in a retail 
grocery store should be condemned as con- 
taminating? 

ANS.: — If the floor is not at least two 
feet above the level of the ground; if the 
store is not properly ventilated; if it is not 
properly lighted; if the floor is not clean, 
and if it is not such as can be effectively 
cleaned by scrubbing with water; if the 
ceilings, walls, shelves, and ledge where 
groceries and meats are kept are not free 
from dust, dirt, paper and refuse. 

If proper sink facilities are not provided 
for necessary washing and cleaning; if all 
counters where food is displayed are not 
clean and free from contamination; if the 
articles of food are not properly protected 
against dust, etc.; if there are any loose, 
used or refuse papers or rags blowing about 
the store (which may be unclean). 

If there are one or more living rooms 
in connection; if there is a lavatory in con- 
nection which is not properly partitioned; 
if employees' hands and clothing were not 
neat and clean; if all doors were not prop- 
erly screened; if there were flies or gnats 
around any dried fruits, sugar, syrups or 
molasses; if there was an ice box for keep- 
ing butter, cheesCj etc., which was not clean 
and sanitary, and which was not metal-lined 
and water-tight, and which was not prop- 
erly connected with a sewer, through a 
properly trapped sink. 

If any articles were adulterated or mis- 
branded. 

Ques. 105: — What are the principal fea- 
tures to be noted in the inspection of a 
bakery? 

ANS.: — The location of the building as 
to whether it was in a sanitary neighbor- 
hood and as to whether it was within 300 
feet of any garbage dump, or railroad cars, 
or boat on which garbage and offal was 
piled, awaiting to be removed. The con- 



struction of the building as regards light 
and ventilation. The neatness and cleanli- 
ness of employees. 

Whether the ovens were dirty. Whether 
any coal dust could get up into the baking 
rooms, kheeding benches and ovens. The 
cleanliness of the large baskets and trucks 
on which the baked breads, pies, cakes, etc., 
are put after baking. Whether all flour bar- 
rels are properly covered to protect them 
from dust. Whether the benches on which 
the rolling and kneeding were done were 
clean. What arrangements were in effect 
for keeping them clean. Whether there 
were plenty of sinks and running water and 
proper facilities for washing. Whether there 
were living rooms where people slept, in 
connection with the bakery. 

Whether the toilet rooms were partitioned 
and ventilated. Whether the personal ap- 
pearance of the employees was sanitary and 
whether their hands and clothing were neat 
and clean. Where the flour comes from 
and the quality of same. Where the eggs 
come from, their condition and whether 
spot eggs or fresh, or whether frozen or 
desiccated. Whether the lard, butter, spices, 
sugars and all raw articles used in the bak- 
ery were pure and wholesome. 

If tliere were ice boxes for keeping lard, 
butter and eggs, whether they were clean 
and sanitary and whether ice boxes were 
metal-lined and water-tight and whether 
they were properly drained by being con- 
nected with a sewer through a properly 
trapped sink. 

Also always find out where most of the 
goods go to, so in case the Department 
desired to trace them, it could do so. Also, 
as to whether the bread, cakes and all arti- 
cles on which the weight was given on a 
pasted label were properly labeled as to 
weight. 

The condition of the sidewalk in front of 
the bakery. Whether all doors and win- 
dows were properly screened to protect 
contents of the bakery from flies and in- 
sects. Sanitary conditions of adjoining 
buildings and nature of business carried on 
in some. Whether the location of the bak- 
ery was on low ground, and if so, whether 
there were any pools of water near or any 
privies or out-houses from which offensive 
odors could emanate to the bakery, or the 
ground damp or malarial. 

I would also endeavor to ascertain 
whether the bakery had ever been inspected 
before, either by the Federal or State In- 
spectors. 

Ques. 106: — As an Inspector of Foods, 
you are required to investigate the quality 
and condition of general groceries, fruits, 
vegetables and beverages in the hotels and 
restaurants of your district and to secure 
the evidence for prosecution of violations 
where found. Detail your procedure. 

ANS.: — Upon entering the hotels and res- 
taurants I would display my badge and state 
that I had come to make an inspection. 
I would then proceed to inspect all gro- 
ceries, fruits and vegetables and beverages 



12 



in the windows of the restaurant or hotel, 
and then would go to the kitchen and stor- 
ing rooms and make a thorough inspection 
there. 

I would ask reasonable questions of the 
proprietor or person in charge concerning 
the wholesomeness of the foods he is offer- 
ing, which he must answer; or, if the ques- 
tions are not fair or reasonable, the burden 
of proof of that fact is on him. He is ex- 
pected to answer questions and assist the 
Inspector in any way possible. 

If I found any goods being used which 
were unwholesome, I would condemn the 
same and get from him a statement as to 
where such goods were purchased, when, 
from whom, by whom, and whether they 
were said to be wholesome, first class 
goods. 

I would then make an inspection myself 
of the places where said goods were said 
to have been bought, to see if the merchant 
was still selling such goods. If I found 
that he was, I would request the restaurant 
or hotel keeper to assist me in collecting 
evidence to prosecute such person. 

Ques. 107: — Is the use of saccharin per- 
mitted in food products in New York City? 

ANS. : — -Foods or food products contain- 
ing saccharin should be deemed adulterated 
under the Sanitary Code. 

Ques. 108: — In what foods would you look 
for saccharin? 

ANS.: — Syrups, flavoring, candies. 

Oues. 109: — How is yeast adulterated? 

ANS.: — By the addition of starch. It is 



unlawful to sell yeast containing starch as 
"compressed yeast." Similarly with decom- 
posed yeast under any label. 

Ques. 110: — What responsibility is placed 
on the manager or keeper of a saloon as to 
the sale of unfit food or drink? 

ANS.: — No person, being the manager or 
keeper of any saloon, boarding house or 
lodging house, or being employed as a clerk, 
servant, or agent thereat, shall therein or 
thereat ofifer or have, for food or drink, or 
to be eaten or drunk, any poisonous, dele- 
terious or unwholesome substance, nor al- 
low anything therein to be dene or to 
occur, dangerous to life or preiudicial to 
health. 

Ques. Ill: — How should an ice box be 
connected with the sewer? 

ANS.: — ^No drain pipe from a refrigerator 
shall be connected with the soil or waste 
pipe, but it shall discharge into a properly 
trapped, sewer-connected, water-supplied, 
open sink. All ice boxes must be lined with 
a proper metallic substance, so as to make 
them air-tight. 

Ques. 112: — What is the penalty for vio- 
lating a section of the Sanitary Code? 

ANS.: — A violation of any section of the 
Sanitary Code is a misdemeanor punish- 
able by imprisonment not exceeding one 
year or a fine not exceeding $500, or both, 
and in addition the offender is liable to a 
penalty of $50 to be recovered by the 
Health Department in a civil action. 



INSPECTION OF MEATS. 



Ques. 113: — What is the peritoneum of an 
animal? 

ANS.: — The serous membrane that lines 
the abdominal cavity; it usually lines or 
covers all the viscera (internal organs'). 

Ques. 114: — What is the pleura of an an- 
imal? 

ANS.: — The serous membrane that en- 
folds the lungs and is reflected upon the 
walls of the thorax and upon the dia- 
phragm. This often becomes inflamed as 
in the case of pleuro-pneumonia. 

Oues. 115: — What is meant by an exudate? 

ANS: — Any substance which is dis- 
charged gradually through pores or small 
openings; the presence of a yellow exudate 
in the joint of a carcass would be an indi- 
cation of disease. 

Ques. 116: — What is the trachea of an 
animal? 

ANS.: — This is the pipe (duct) by which 
air passes from the throat (larynx) to the 
bronchi (large tubes leading into each 



lung) and the lungs; it is usually called the 
windpipe. 

Ques. 117: — What are the general char- 
acteristics of good meat? 

ANS.: — The flesh should be firm, elastic, 
of a bright, uniform color; in fresh meat 
the outside is lighter than the inside; lean 
meat is paler than blood, so that a dark 
purple color shows that the blood has not 
been properly drained away, and fresh meat 
placed on a plate should always part with 
a slight amount of reddish juice. The 
muscles should be fine grained, have a 
slight pleasant odor, becoming savory when 
heated; the flesh should present a marbled 
appearance, owing to the mixture of fat 
with the muscular fibres. On cutting, the 
interior should show no softening of the 
connective tissue, as this indicates the com- 
mencement of decay. The fat should be 
healthy-looking, free from bleeding and 
firm, not jelly-like in texture; its color 
varies from straw-white to pale-yellow. The 
fat should not be too yellow. The state of 



13 



the marrow is often a good test of the 
condition of meat. It should be light rosy- 
red in color, and in the hind legs solid and 
firm, while in the fore legs it is rather 
softer, like honey. 

Ques. 118: — What are the traces of putre- 
faction in flesh? 

ANS. : — The' flesh becomes softer than 
normal and is moist looking. A disagree- 
able odor is given ofif and the color is 
usually dark-green or black. Putrefaction 
often begins deep down in the flesh, near 
the bone; this is especially true of refrig- 
erated meat which has been put in the cold 
room before the animal heat has entirely 
left the carcass. It also occurs with ham, 
bacon, tongues, corned, salted and pickled 
meats. By use of the "trier" this putre- 
faction can best be discovered. 

Ques. 119: — What is a trier? 

ANS.: — A trier is a sharp-pointed instru- 
ment varying from 6 to 12 inches in length 
and is employed to detect the presence of 
putrefaction. The trier is inserted into a 
fleshy part of the meat and is then with- 
drawn and smelled. 

Ques. 120: — How would you estimate the 
age of an ox from its teeth? 

ANS.: — ^The adult ox has eight incisors 
(cutting teeth — like the front teeth in a 
grown person's mouth), situated in front 
of the lower jaw. The front part of the 
upper jaw is devoid of teeth, but is pro- 
vided with a dense fibrous pad. In the back 
part of both jaws molar teeth (grinding 
teeth — like those in the back of the human 
mouth) are found; twelve on the upper and 
twelve on the lower jaw. 

Animals under one year still possess their 
milk teeth, which are comparatively small, 
of a porcelain white color and narrower 
near to the gum than they are beyond. 
They are eight in number, four on each 
side, on the lower jaw. At two years the 
two central milk teeth are dropped and are 
replaced by two larger ones — the rest of 
the milk teeth remaining comparatively 
small. At three years the four central 
teeth are large and the others small; ^t ff.'ur 
years of age the six central teeth are large, 
and at the fifth year all the permanent 
teeth come into wear. The teeth so far 
are all close together; almost as wide at 
the top as at the base. From six years of 
age onward the teeth change into a neck at 
the base and wide, as before, at the top. 
This neck becomes more noticeable as the 
age advances. 

In animals of ten years or more the teeth 
appear much worn, project far out from the 
gums, and are separated from one another. 

Ques. 121 : — How may the age of cows be 
approximately determined from their horns? 

ANS.: — By counting the rings around 
their horns. These show the number of 
calves that the animal has had. Add two 
to their number to get the age. 

Ques. 122: — Where the head of an animal 
is not available, making it impossible to 



examine the teeth, how in such a case 
would you determine the age of the ani- 
mal? 

ANS.: — In young animals the bones are 
soft and smaller than in older animals. The 
inner surface of the ribs is pink. There is 
much cartilage at the joints. The flesh of 
young animals should be bright red, firm 
and juicy, but not too moist, and well 
marbled with layers of fat, especially in 
the loins. 

In old animals the bones are dense, hard 
and large. The inner surface of the ribs 
is white and shiny. The flesh is stringy, 
tough and less marbled with fat. 

Ques. 123: — How would you determine 
the age of a sheep? 

ANS.: — A sheep has four pairs of incisor 
teeth on the lower jaws; they appear and 
are replaced by larger ones as follows: 1 
year, the central pair; 1^ years, the four 
central ones are replaced by large teeth; 
2 years 3 months, the six central teeth are 
large; 3 years, all are large. 

The permanent teeth are larger and 
broader than the milk teeth, and can thus 
be distinguished from them. After six the 
incisors become notched. 

Ques. 124: — How would you judge the 
age of a pig? 

ANS.: — A pig has three pairs of incisor 
and a pair of canine teeth (like the sharp 
teeth of dogs, used for tearing meat), called 
"tusks," on its lower jaw. They appear 
and are replaced as follows: The central 
pair of incisors by a large pair, at 12 
months; the next pair of incisors, one tooth 
on each side of the central pair and the 
tusks, at 9 months; the corner or end in- 
cisors at 18 months. 

Ques. 125: — What are the provisions of 
the Sanitary Code as to the age and weight 
of veal? 

ANS.: — No calf or the meat thereof shall 
be brought into the city, or held, sold or 
offered for sale for human food, which when 
killed was less than four weeks old, or when 
killed and dressed weighs less than forty- 
five pounds. 

Ques. 126: — Below what age is the meat 
of a pig unwholesome? 

ANS.: — -If the pig when killed was less 
than five weeks old, then it shall not be 
brought into, held, sold or offered for sale 
for human food in the City of New York. 

Ques. 127: — What are the provisions of 
the Sanitary Code as to the age at which a 
lamb may be killed. 

ANS.: — No lamb, or the meat thereof, 
shall be brought into the city or held, sold 
or offered for sale for human food, which 
when killed was less than eight weeks old. 

Ques. 128: — Tell what you know about 
"stearin." 

ANS.: — Stearin is the solid residue of 
meat or fat after the oil has been taken oyt. 



14 



Ques. 129: — What appearances or condi- 
tions in meat would lead you to suspect 
that a forbidden preservative or coloring 
matter had been used? 

ANS.: — The meats gradually lose the 
natural red tint of the fresh meat, and to 
that extent the color is an index of the 
preservatives. A "too red" color would 
also indicate the addition of sulphite of 
soda to heighten the color. 

Ques. 130: — What preservatives and col- 
oring matters are used in meats? 

ANS.: — Sulphurous acid, boric acid, sali- 
cylic acid, salt, cochineal, vegetable and 
coal-tar colors. 

Ques. 131: — What is the general appear- 
ance of flesh of an animal that has not 
been bled? 

ANS.: — The flesh contains a great 
amount of blood; the veins are filled with 
blood, as well as the left ventricle. 

Ques. 132: — What conditions are neces- 
sary in order that putrefaction should not 
take place? 

ANS.: — Putrefaction will not take place 
without moisture; for meat or vegetable 
matters, if thoroughly dried, will keep un- 
changed for an indefinite period. Neither 
will it go on at a low temperature; and 
dead substances kept at the freezing point 
will not putrefy. The most complete pres- 
ervation takes place when the two condi- 
tions of cold and dryness are combined. 

Oues. 133: — What are the evidences of 
anthrax before and after killing? 

ANS.: — This is sometimes called splenic 
fever, or "staggers." It occurs most fre- 
quently in young oxen. The animal stands, 
if possible, by itself, with drooping head, 
and refuses to move or feed. Its tempera- 
ture is raised, pulse rapid and feeble and 
breathing accelerated. If made to move 
the gait is staggering, as though the animal 
were giddy, and the muscles twitch and 
quiver. There may be a discharge of saliva 
from the mouth. The dung as a rule con- 
tains blood and the urine, too, is often red 
from a similar cause. Bleeding from the 
nose and anus has also been observed. If 
an Inspector suspects that an animal is 
suffering from this disease 1he animal 
should be taken to a place by itself and a 
blood test taken. A little blood taken from 
the ear and examined under the microscope 
will show large rod-shaped organisms. 

In the dead carcass anthrax is usually 
evidenced by an enlarged spleen. Further 
skinning and dressing should be prohibited 
until a blood test has been taken. If the 
animal has anthrax, all knives and instru- 
ments used on it should be boiled and the 
part of the slaughter-house affected should 
be closed until thoroughly disinfected. 

Ones. 134: — What diseases would you 
look for in the inspection of slaughtered 
cattle and hogs? 

ANS.: — Tuberculosis, anthrax or "stag- 
gers," foot-and-mouth disease, pleuro-pneu-J 
monia, affections of the tongue, "wooden- 



tongue," jaundice or yellows, red water, 
black water or muir ill, dysentery or bloody 
flux, swine plague, hog cholera or pig ty- 
phoid. 

Ques, 135: — Tell what you know about 
septicemia. 

ANS.: — This is a disease chiefly found in 
calves and adult cattle. Small patches of 
hemorrhage can usually be found in the 
mucous and serous membranes. A cloudy 
swelling of the liver, kidneys and heart is 
typical of the disease. These organs are 
enlarged and have a bulky appearance. 

Ques. 136: — How would you recognize 
the presence of anaemia in meat which is 
to be sold for food? 

ANS.: — When the disease is pronounced 
the animals are emaciated, their flesh is 
pale, soft and watery, and petechiae may be 
found in certain organs and in the serous 
membranes. When such conditions are 
present the carcass should be condemned. 
Anaemia is generally the result of chronic 
disease, but may be due to the presence 
of parasites. 

Ques. 137: — What is the effect of giving 
turpentine or aloes to an animal? 

ANS.: — It usually gives rise to a char- 
acteristic smell and flavor in the meat 
which may necessitate condemnation. 

Ques. 138:— What is the "kosher" meth- 
od of slaughtering? 

ANS.: — In this method of slaughtering 
the animal's throat is cut. The animal is 
thrown on its side and fixed there. This is 
done by a rope which is attached to the 
hind legs of the animal; the upper end of 
this rope is attached to a windlass fastened 
to the ceiling or wall. The head is then 
placed so that it rests on the horns and 
nose, the throat is cut by a very keen-edged 
knife, all the organs being cut right down 
to the vertebrae. The meat from such car- 
casses keeps better than that of animals 
which have been stunned to death. 

Ques. 139: — Tell all you can about 
"measly" meat. 

ANS.: — Measly meat is meat which con- 
tains parasites that may be transmitted to 
man by eating the meat. Cysticercus bovis, 
or the beef bladder-worm, is recognized as 
small whitish spots in the substance of 
meats. This parasite is chiefly found in 
the masticatory muscles and heart. Cysti- 
cercus cellulosae is found in the muscles 
of the pig. Similar to cysticercus bovus. 

Trichina spiralis is found in the muscles 
of the pig. 

These three parasites are the cause of 
measl}^ meat. 

Ques. 140: — How would you determine 
whether or not a forequarter of beef was 
fit for human food? 

AXS.: — I would inspect the muscular tis- 
sue; it should be bright red in color; it 
should be elastic to the touch and more or 
less dry after being exposed to the atmos- 
phere. It ought to possess a pleasant odor. 



15 



be marbled with fat, the graining of the 
muscles on transverse section should be 
fine. The connective tissue should glisten 
and be moist, but fluid should not come 
from it. 

The fat should be examined — it should 
not be emaciated. 

Look on the external surface for hem- 
orrhage, tumors, parasites or fluid in the 
tissues. 

Cut into hemorrhagic patches and deter- 
mine if they are merely superfik-ial or extend 
deeply into the meat. 

Look on the inside of the quarter for evi- 
dences of tuberculosis or inflammation. 

Ques. 141: — In a freshly slaughtered steer 
where would you look for evidence of tuber- 
culosis? 

ANS.: — Look for evidences of tubercu- 
losis in the lymphatic glands, the peri- 
toneum, in the bones, the vertebral column, 
the ribs, the udder in cows, the kidneys, 
spleen, liver, lungs and other organs, with 
their lymphatic glands. 

Ques. 142: — What diseases are usually 
found in pork? Give a full description of 
each. 

ANS.: — Swine Fever. Sometimes called 
hog cholera, pig typhoid, enteric "red sol- 
dier" or "purples." It is usually evidenced 
by an eruption of the skin and is frequently 
accompanied by consolidation of the lungs. 
There is a bluish-red discoloration of the 
skin on the ham, ears and under surface of 
the abdomen. 

Swine Erysipelas. A dark-red colored 
rash appears first on the ears, snout and 
hocks, after which it spreads all over the 
body. After slaughter the muscles are 
found paler than normal, with hemorrhages 
in their substance. 

Urticaria, Nettlerash of Pigs, Diamonds. 
Diamond-shaped patches of a red or dusky 
color appear on the skin and are caused by 
hemorrhages under the skin. _ There is an 
inflammation of the lungs an'd patches of 
inflammation on the mucous membrane of 
the intestines. 

Ques. 143: — Tell all you can about 
wooden tongues. 

ANS.: — This condition is produced by a 
parasite (actinomyces). The tongue be- 
comes enlarged and very firm and unyield- 
ing in consistence. Tumors may also be 
found on the tissues of the tongue. Such 
tongues should be condemned. 

Ques. 144: — Explain how ordinary pork 
sausages are made, naming the various in- 
gredients, showing the proportion of each. 

ANS.: — The pork is first chopped in a 
chopping machine. The chopped meat is 
then mixed with meal, rice, flour, chopped 
biscuit, bread or sausage-meal, and the 
whole seasoned with salt, pepper and other 
condiments. It is then put into the barrel 
of a sausage filler or stufifer and forced by 
the plunger through the nozzle into the 
skin placed ready to receive it. 



Ques. 145: — What are the common dis- 
eases of mutton? Define each. 

ANS.: — 'Braxy. This is a disease which 
attacks the peritoneal cavity and blood. 
The carcass becomes rapidly blown up 
with gas, mostly in the peritoneal cavity. 
The flesh is greatly blood-stained. 

Sheep Pox. It is an epidemic among 
sheep. It is indicated by a very putrid odor. 

Sheep Scab. This is a disease which at- 
tacks the skin of the sheep. Flesh is ema- 
ciated and watery. 

Husk or Hoose. This is a form of bron- 
chitis due to worms in the air passages. 

Foot-Rot. An inflamed condition of the 
parts contained within the hoof. 

Louping-Ill or Trembles. A disease of 
sheep caused by a rod-shaped germ in the 
intestine and peritoneal liquid. The car- 
cass has gas in the stomach; there are hem- 
orrhages along the intestine. 

Ques. 146: — How can the existence of 
fever in an animal, at the time of slaugh- 
tering, be detected in the dressed meat? 

ANS.: — The flesh is darker in color than 
normal, with small hemorrhages scattered 
throughout its substance. The flesh may be 
"soapy" to the touch. 

Ques. 147: — How is the temperature of a 
living animal ascertained? 

ANS.: — If the hand be run over a healthy 
animal it will be found that the trunk feels 
warmer than the hoofs, the points of the 
horns and the ears, which are compara- 
tively cold. In fevered animals these feel 
warm. To get the accurate temperature, 
put a thermometer into the bowel and tie 
it to the tail. In cattle the normal tempera- 
ture is 101.5° F. 

Ques. 148: — What is meant by cattle 
plague or rinderpest? 

ANS.: — This is an infectious disease 
found in oxen. The mucous membrane of 
the stomach is swollen and congested. 
"Zebra markings" may appear in the rec- 
tum. The kidneys may be congested; the 
liver is swollen and its surface dull. The 
flesh of the diseased meat may be very dark 
in color. The carcass should be destroyed. 

Ques. 149: — How would you detect black 
leg in cattle? 

ANS.: — The disease also goes by the 
name of murrain, quarter ill and black quar- 
ter. This disease is mainly found in young 
cattle, but is sometimes present in goats 
and sheep. Crackling tumors appear in the 
fore and hind quarters under the skin, due 
to gas formed by the bacteria. On cutting 
into such swelling the gas escapes. The 
tissues are full of a bloody serum and the 
muscles of the diseased parts are dark-red 
in color. A rancid odor is given off, which 
is increased on warming the diseased por- 
tions. The whole carcass should be con- 
demned. 

Ques. 150: — State the common terms ap- 
plied to diseased or unfit veal and define 
each term. 

ANS.:— "Slink Veal." The flesh of newly 
born or unborn calves. It has a gelatinous 



16 



appearance, of pale bluish-red color, and is 
watery. This meat is very dangerous to 
health and should not be sold. 

Navel 111 (umbilical pyaemia). This is 
a condition where the navel or the sur- 
rounding flesh of the calf is infected with 
pus. It is accompanied by a swelling of 
the joints; when these joints are opened a 
yellowish fluid is found. 

Ques. 151: — How would you detect in- 
ternal decay in meat? 

ANS.: — Push a clean knife blade, or any 
metallic instrument, into the bone, and any 
internal softening will be detected by les- 
sened resistance, and the smell of the blade 
will reveal decay. 

Ques. 152: — What is pleuro-pneumonia 
and what animals are subject to that dis- 
ease? 

ANS.: — This is a disease of the pleurae; 
they are afifected by fibrinous pleuritis; 
they are thickened, have lost their lustre 
and their surface is covered by a yellowish 
exudate. The disease is generally restricted 
to one lung and it is the left which is most 
frequently affected. 

The disease occurs principally in cattle. 

Ques. 153: — What are the indications of 
pleuro-pneumonia in animals before and 
after slaughtering? 

ANS.: — Before slaughtering: Difficult 
breathing, coughing, discharge from the 
nose, fever. In chronic cases there are very 
often no indications and it can on!}- be dis- 
covered after slaughtering. 

After slaughtering: The lungs (usually 
only the left one) are enlarged and solid 
and do not make a crackling noise when an 
incision is made through them, and will not 
float on water. In the acute stages the 
flesh is fevered and soapy. It does not set 
well. 

Ques. 154: — How would you determine 
that a freshly slaughtered steer was infected 
with tuberculosis and not pneumonia? 

ANS.: — Tuberculosis: Tubercules, small 
"grapelike" growths, appear on the pleura 
and peritoneum. The bones, too, have these 
tubercular growths. The ribs should be 
carefully inspected for the presence of 
thickening. The udder in cows contains 
these growths. 

Pneumonia. Pleurae are covered with a 
yellowish exudate. 

Ques. 155: — In the inspection of swine 
immediately after slaughter what are the 
most important points to be noticed? 

ANS.: — The lobes of the lungs are always 
to be cut into (lung worms); likewise, the 
lymphatic glands of the lower jaw (tuber- 
culosis). 

The muscles of the heart, larynx, pha- 
rynx, tongue and abdomen (after the re- 
moval of the entrails), neck and loins are 
always to be examined for taenia, or cal- 
careous deposits. 

The skin must be examined for dark red 
epots (swine plague, swine pneumonia, hog 



cholera), round, circumscribed, dark red 
or pale spots (erysipelas), small, circum-- 
scribed spots, very often covered with 
crusts, which upon incision frequently con- 
tain a purulent discharge (injuries and bite 
wounds). 

Grayish red thickened masses in the 
lungs, adhesions of the lungs and dia- 
phraghm, inflammation, swelling and ulcers 
on the mucous membrane of the stomach 
?ind intestines (swine plague, pneumonia, 
hog cholera). 

Oily, fishy or buck-like odor of the meat 
(boar meat, or caused by bad feed). 

Ques. 156: — In the inspection of a slieep 
immediately after slaughter, what important 
points are to be noted? 

ANS.: — Emaciation, watery infiltration or 
yellowish coloration of the meat and fat 
(worm disease, jaundice). 

Purulent, usually capsuled, masses in the 
lungs. 

Ques. 157 : — In the examination of animals 
during life, what are the points to be no- 
ticed? 

ANS.: — General nourished condition 
(emaciation). The Inspector is to inform 
himself as to whether the animal is free 
from fever. If indications of fever are pres- 
ent (drowsiness, chills, insensibility, star- 
ing look, weakness), then the temperature 
of the body must be taken with a thermome- 
ter, which shall indicate the condition of 
the body temperature. 

The skin is to be examined for the pres- 
ence of wounds, and it is noted whether 
they lead into body cavities, articulations 
or bones, and whether they contain any 
purulent discharges, or bone splinters. 

The visible mucous membrane of the eye 
should be noted as to whether it is very 
red and yellowish in color (feverish condi- 
tion), hemorrhagic (anthrax blood poison- 
ing), or of a light color (pneumonia). 

The anus and tail are to be examined as 
to whether there has been any diarrhoea, 
or whether the feces indicate any hemor- 
rhage, or strong offensive odors. 

The very offensive and purulent discharge 
of the vagina (soiling of the tail and hind- 
quarters) are indications of parturition. 

Labored or accelerated breathing indi- 
cates affection of the lungs. Impaired di- 
gestion and a very bloated, or a very erna- 
ciated abdomen indicate stomachic and in- 
testinal trouble. 

In abnormal locomotor symptoms (lame- 
ness, paralysis), careful examination is 
made of the hoofs (foot-and-mouth disease), 
then the bones (fractures), and the articu- 
lations (indicated by swellings and injuries 
of the affected parts). 

Ques. 158: — In inspecting calves imme- 
diately after slaughter, what important 
points are to be noticed in connection there- 
with? 

ANS.: — The navel and front and hind 
metacarpal joints are to be examined for 
the presence of gelatinous discharges, _ pus 
formations and discolored secretions (joint 
disease). 



17 



Inflammation, hemorrhage or accumula- 
tions on the peritoneum and the serous 
membrane of the intestines (peritonitis) 
generally caused by ulcers eating through 
the stomach. 

Inflammation of the intestines, very of- 
fensive discharge, and soiled tail (gastro 
enteritis). 

Air spaces between the muscles, especial- 
ly on the elbow and flank (blown-up meat). 

Ques. 159: — What points should an In- 
spector examine very carefully in a live 
sheep? 

ANS.: — Pale mucous membrane, cold and 
doughy swelling of the skin at the neck as 
far as the lower jaw (worm disease). 

Uneven fleece, a strong itching sensa- 
tion with eruption on the part of the head 
which is covered with wool, pustules and 
scab with inflammation of the non-fleeced 
parts of the body (pox). 

Lameness is always an indication that a 
closer examination of the hoof and mucous 
membrane of the mouth should be made 
(foot-and-mouth disease). 

Ques. 160: — What are the special symp- 
toms to be noted in the inspection of swine 
before slaughter? 

ANS.: — Animals unconscious of sur- 
roundings, hiding in the straw, dropping of 
the tail (general symptoms of disease). 

A dark red color of the skin, neck, ears, 
abdomen and inner surface of the thigh 
(swine plague, pleura pneumonia, hog chol- 
era) ; dark or light red, sharply outlined 
spots on the skin (erysipelas). 

Very loud squeals when aroused and 
hemorrhage of the hoofs indicate that an 
accurate inspection should be made of the 
hoofs. Froth at the mouth indicates the 
necessity of careful examination of the mu- 
cous membrane of the mouth and tongue 
(foot-and-mouth disease). 

Very offensive grayish red or yellow 
feces (gastro enteritis); coughing and ac- 
celerated breathing (inflammation of the 
lungs, hog cholera). 

Swellings of the joints (tuberculosis or 
effects of swine plague or hog cholera); 
swellings of the head, neck and ears 
(quinzy or bite wounds). 

Ques. 161: — What special symptoms are 
to be noted in the inspection of calves be- 
fore slaughter? 

ANS.: — Soft, offensive smelling navel, 
containing pus, and swollen joints of both 
front and hind limbs with lameness (joint 
disease). 

Flanks drawn up, a very offensive feces, 
which soils the tail and hindquarters (peri- 
tonitis or gastro enteritis). 

Ques. 162: — In the inspection of live cattle 
what symptoms are to be given special ex- 
amination? 

ANS.: — Very warm swellings in different 
parts of the body (anthrax and blackleg): 
cold swellings on the abdomen in connec- 
tion with accelerated breathing (protruding 
of foreign bodies from the stomach into the 



breast cavity); prominent protrusion of the 
flanks (bloat); punctures of the left flanks 
(puncture for bloat). 

An excess of salival fluid, or soiling of 
the tongue, ulcers on the mucous membrane 
of the mouth and tongue (foot-and-mouth 
disease); swellings on the tongue and jaw 
(actinomycosis); discharge from the nose 
with ulcers, watering of the eye (malignant 
catarrhal fever). 

Swelling and inflammation of the vagina 
or vulva ("oestrum") ; a purulent or mixed- 
colored, very offensive discharge of the va- 
gina, soiling of the tail and hindquarters, 
sinking of the muscles of the pelvis (par- 
turition trouble). 

On the udder: Vesicles (foot-and-mouth 
disease) ; non-sensitive nodules with en- 
largements of the glands (tuberculosis); 
general swelling, often combined with 
lameness (acute inflammation of the udder); 
non-sensitive, thickening and enlargement 
(chronic ulcers); a full udder with dis- 
tinctly marked blood vessels (a fresh 
milker). 

Lameness is always an indication that a 
thorough examination should be made of 
the hoofs (foot-and-mouth disease). 

Ques. 163: — In examining cattle imme- 
diately after slaughter, what inspection is 
necessary in order to thoroughly examine 
the fitness of the carcass for food? 

ANS.: — The pleura is examined for tu- 
bercular adhesions and growths. The lung 
is palpated to ascertain whether there are 
nodules (tubercular, pus cavities, inflamma- 
tion of the lungs, bladder worms). The 
bronchial and mediastinal glands are to be 
cut into (tuberculosis). There is to be no- 
ticed further the dark coloration, and the 
uniform red coloration of the blood (the 
gravitation of the blood after death to the 
deep-seated parts); the red coloration of 
certain lobes (entrance of the blood due to 
the Duncture) ; a gelatin-like or grayish red 
color (presence of water) ; abnormally large 
lungs, especially the posterior lobes, and air 
vesicles under the pleura and between the 
lobes (blown-up lung). Finally the lung is 
to be cut into lengthwise (lung worms, food 
stuffs in the bronchial tubes). 

The pericardium is to be cut into and 
examined to ascertain whether it is ad- 
hered to the lungs or heart, and whether it 
contains a gelatinous or pus-like substance 
(foreign growths). The heart chambers are 
to be cut into. The left chamber filled (poor 
bleeding); hemorrhage on the outer and in- 
ner surface of the heart (blood poisoning) ; 
enlargement or a streaked gray coloring 
(foreign growths). Finally the muscles of 
the heart are to be examined for taenia. 

The diaphragm and the parts that are cut 
out with the viscera are to be examined for 
growths or pus-cavities (foreign bodies 
from the stomach) ; also for tubercular no- 
dules. 

The liver must be examined for swellings 
(rounding of the borders) ; grayish yellow, 
or dark red coloration, adherence to other 
organs, pus cavities (foreign bodies from 



18 



the stomach); tubercular nodules on the 
serous membranes. The liver is to be pal- 
pated (pus, tubercular nodules, bladder 
worms and thickness of the gall ducts). In- 
cisions are to be made at the posterior sur- 
face of the liver into the left half and the 
spigelian lobe. By pressure upon the gall 
ducts examination is made for the presence 
of the liver fluke. The lymphatic glands of 
the liver are to be cut into (to distinguish 
between decalcified bladder worms and tu- 
berculosis). 

The spleen must be examined for swell- 
ings (rounding of the borders); dark red 
coloring, softening (anthrax and blood 
poisoning) ; the spleen must be thoroughly 
palpated (tubercular nodules, pus cavities, 
or bladder worms). If the presence of tu- 
bercular nodules is detected it must be de- 
termined whether they are present within 
the spleen or upon the serous coat of the 
same. 

In the head the tongue is to be cut at the 
base and an examination made for vesicular 
eruptions, ulcers and marked redness of the 
mucous membrane of the mouth, gums and 
tongue (foot and mouth disease, rinderpest). 
The bones of the jaw and also the tongue 
are to be felt (actinomycosis). The muscles 
of the jaw are to be cut into (taenia) ; like- 
wise the lymphatic glands of the pharynx 
and lower jaw (tuberculosis, antinomycosis). 

The external and internal surfaces of the 
gastro-enteric canal are especially examined. 

(a) On the outer surface, grapelike or 
membranous nodules are to be looked for, 
clusters of which may be very numerous 
(tuberculosis and peritonitis) ; general and 
small circumscribed hemorrhages (anthrax, 
blood poisoning and gastro enteritis); and 
perforations leading to the exterior (for- 
eign bodies, ulcers). 

(b) On the inner surface: Inflammation, 
hemorrhage, marked folds, ulcers, mem- 
branous adhesions, gelatinous discharge 
(gastro enteritis, anthrax and blood poison- 
ing) : thickening of the abomasum and the 
rectum (foreign growths); growths, per- 
forations, formation of pus, putrefaction 
on and between the stomach and the stom- 
ach divisions, especially of the riticulum 
(perforations by foreign bodies). 

The mesentery and omentum are to be 
examined for hemorrhages and purulent 
discharges on the outer surface of the in- 
testines. The mesenteric glands are to be 
cut into (tuberculosis and flukes). 

The uterus is to be examined and its ful- 
ness and distension noted (pregnancy, or 
the accumulation of purulent matter). The 
uterus and the vagina are to be cut Into for 
the examination of purulent discharges, 
ulcers, or the accumulations of pus, and per- 
forations (purulent inflammation of the 
uterus, tuberculosis, undeveloped or de- 
cayed embryos). 

The meat (both sides) is now exarnined 
as to its condition (leanness or emaciation); 
and then for the yellow color (jaundice, 
or yellow fat caused by grass); watery in- 
filtration, gelatin-like discharges, hem- 
orrhages, colorations, and besides the 



smallest hemorrhages are to be cut into 
(fractures, bruises, wounds, purulent dis- 
charges). The gloss, the color and the con- 
sistency of the fat and of the meat are to 
be closely examined, also the visible bones 
(vertebrae, breast bone); and the tendons 
and joints (tuberculosis and purulent dis- 
charges); the muscles of the neck are to 
be examined for taenia. Upon the detec- 
tion of tuberculosis on either of the fore- 
going organs, the lymphatic glands of the 
body (elbow and flank glands) are to be 
cut into. 

The kidneys are to be palpated (nodules, 
parasites), and the lymphatic glands of the 
kidney are to be cut into (tuberculosis, 
hemorrhage, enlargements). If the lymph- 
atic glands of the kidneys are not altered, 
then it is not necessary, as a rule, to cut 
into the kidneys. The suprarenal capsules 
are to be cut into. 

The inner surface of both sides must be 
examined for inflammation, hemorrhage, 
especially on the inner side of the pelvis, 
swelling and hemorrhage on the inner side 
of the sacral bones (fractures of the pelvis, 
parturition trouble); membranous adhe- 
sions, foul smelling or suppurating condi- 
tion of the pleura and peritoneum. Per- 
forations through the digestive canal (for- 
eign bodies, puncture wounds of the breast 
and abdomen caused by operation for tym- 
panitis). In the examination of the pleura 
it is necessary to lift up the diaphragm. 

Ques. 164: — Give in detail the process of 
curing a ham from the time it is trimmed 
until it is ready for shipment? 

ANS. : — All meat intended for pickling 
must be absolutely cold; the animal heat 
must have entirely left it. Salt, sugar and 
saltpeter are now placed into the pickle 
solution which is to be used for curing. 
For determining the exact solid content of 
the brine a "salometer," constructed on the 
principle of a hydrometer, is employed. 
All pickles lose strength when fresh meat 
is immersed in them; thus a pickle of say, 
85 degrees may, in ten days after being put 
into the cask along with fresh meat, register 
as low as 73 degrees when tested with the 
salometer. Pickle thus reduced in strength 
must never be left in contact with meat for 
any length of time after it is fully cured, 
otherwise the meat becomes "pickle- 
soaked" and the pickle turns sour. When 
meat is pickled in barrels it is customary 
to roll them frequently, in order to facili- 
tate the cure. 

Ques. 165: — How shall offal or butcher's 
refuse be conveyed through the streets or 
over the ferries? 

ANS.: — A permit must be obtained from 
the Board of Health and when so conveyed 
must be in tight boxes, barrels or recep- 
tacles, and tightly covered so that no odor 
shall escape therefrom. No offal or butch- 
er's refuse shall be brought into the city. 

Ques. 166: — May horse flesh be kept or 
offered for sale? 

ANS.: — It shall neither be kept nor sold 
for food, and the slaughtering of horses 



19 



for food is prohibited. Horses may, how- 
ever, be slaughtered for other purposes, if 
a permit is first obtained from the Board 
of Health. 

Ques. 167: — What disposition shall be 
made of the blood of slaughtered animals? 

ANS.: — It must not be allowed to flow 
into the sewer or river, but while still 
fresh must be treated so as not to become 
offensive. 

Ques. 168: — What disposition shall be 
made of all offensive odors arising from 
the handling of meat? 

ANS.: — It shall be cared for by destruc- 
tion or condensation and not allowed to 
escape into the outside air. 

Ques. 169: — How shall the floors of a 
slaughter-house be kept? 

ANS.: — All floors where any meat, refuse, 
offal, fertilizer or any other materials, de- 
rived directly or indirectly from slaughter- 
ing of animals, are treated or handled, must 
be made water-tight, properly drained and 
sewer-connected, and the walls of the kill- 
ing, meat dressing and cooling rooms must 
be covered to the height of six feet above 
the floor with some non-absorbent ma- 
terial. 

Ques. 170: — How shall the yards be con- 
structed? 

ANS.: — The yards, other than where cat- 
tle are kept, must be cemented or paved 
so as not to absorb liquid filth, and be so 
graded as to permit the same to flow into 
the sewer opening. 

Ques. 171: — How must the woodwork be 
kept? 

ANS.: — All woodwork except floors and 
counters must be painted or whitewashed. 

Ques. 172: — How shall slaughter-houses 
be kept? 

ANS.: — No building occupied as a 
slaughter house or any part thereof, or any 
building on the same lot, shall be occupied 
at any time as a dwelling or lodging place; 
and every such building shall at all times 
be kept adequately and thoroughly venti- 
lated. 

Ques. 173: — Before a building shall be 
erected or converted into or used as a 
slaughter house, what is it necessary to do? 

ANS.: — Submit the plans to the Board 
of Health and have same approved in writ- 
ing. 

Ques. 174: — Where shall the business of 
slaughtering cattle, sheep, swine, pigs or 
calves be conducted in the Borough of Man- 
hattan? 

ANS.: — On the west side, between the 
north of the middle line of the block 
between West Twenty-eighth and West 
Thirty-ninth streets and the south side of 
West Forty-first Street, Eleventh Avenue 
and North River, inclusive, and the slaught- 
ering of cattle, sheep or calves on the east 
side shall be between the north of the 



middle line of the block between East 
Forty-second and East Forty-third streets 
and the south side of East Forty-seventh 
Street, First Avenue and East River, in- 
clusive. 

Ques. 175: — Under what conditions may 
animals be killed or dressed in the City 
of New York? 

ANS.: — The business of slaughtering 
cattle, sheep, swine, pigs or calves shall 
not be conducted in the city without a per- 
mit from the Board of Health. Nor shall 
such business be conducted unless the same 
shall be in buildings located on or near the 
waterfront, and all buildings shall be con- 
structed so as to receive all stock deliver- 
able thereat from boats, cars or transports, 
and to secure the proper care and dispo- 
sition of all parts of the slaughtered animals 
upon the premises, or the immediate re- 
moval thereof by means of boats. 

Ques. 176: — In what manner shall animal 
food be prepared and kept? 

ANS.: — No person shall kill or dress any 
animal or meat in any market, and the keep- 
ing and slaughtering of all cattle, and the 
preparation and keeping of all meat and fish, 
birds and fowl, shall be in that manner 
which is, or is generally reputed or known 
to be, best adapted to secure and continue 
their safety and wholesomeness as food. 

Ques. 177: — May cattle, swine, or sheep, 
geese or goats be kept or yarded within or 
adjacent to the built-up portions of the city? 

ANS: — Yes, but only with a permit from 
the Board of Health. 

Ques. 178: — When may cows be kept in 
the City of New York? 

ANS.: — When a permit is obtained from 
the Board of Health. 

Ques. 179: — How must stables be kept 
where cows or other animals may be? 

ANS.: — In a cleanly and wholesome con- 
dition, and properly ventilated, and no per- 
son shall allow any animal to be therein 
which is infected with any contagious or 
pestilential disease. 

Ques. 180: — What care must be taken of 
cattle? 

ANS.: — No cattle shall be kept in any 
place where the ventilation is not adequate 
and the water and food are not of such 
quality and in such condition as to preserve 
their health, safe condition, and whole- 
someness for food. 

Ques. 181: — What does the law require 
of one who wishes to drive cattle, swine 
or sheep through a public street in the 
Borough of Brooklyn? 

ANS.: — He must have a permit from the 
Board of Health in writing and he must 
drive subject to the conditions thereof. 

Ques. 182: — How should a butcher or 
dealer keep his icebox or refrigerator? 

ANS.: — It shall be lined with some proper 
metallic substance, so as to be watertight. 



20 



Ques. 183: — How should meat be pre- 
pared before it is offered for sale? 

ANS.: — No meat or dead animal above 
the size of a rabbit shall be taken to any- 
public or private market to be sold for 
human food until the same shall have been 
fully cooled after killing, nor until the en- 
trais and feet (except of poultry and game, 
and except the feet of swine), shall have 
been removed. 

Ques. 184: — How is meat to be carried or 
carted through the streets? 

ANS.: — All meat which is to be used as 
human food, shall not be carted or car- 
ried through the streets unless it be so 
covered as to protect it from dust and dirt. 

Ques. 185: — Where is it unlawful to 
expose food for sale and what food may 
not be exposed? 

ANS.: — No meat, poultry, game or fish 
shall be hung or exposed for sale in any 
street or outside of any shop or store or in 
the open windows or doorways thereof. 

Ques. 186: — What cattle may not be 
killed? 

ANS.: — No cattle shall be killed for hu- 
man food while in an overheated, feverish 
or diseased condition; and all such diseased 
cattle in the city, and the place where found, 
and their disease, shall be at once reported 
to the Department of Health by the owner 
or custodian thereof, that the proper order 
may be made relative thereto, or for the 
removal thereof from the city. 

Ques. 187: — What is the best time for 
meat inspection? 

ANS.: — Meat inspection should be done 
in daylight. In cases of emergency the 
examination of the living animal may be 
done in the evening with plenty of light, 
but the final inspection should never be 
made by artificial light. 

Ques. 188: — How would you recognize 
meat inflation? Why is it done and what 
are the objections thereto? 

ANS.: — Inflation of meat is practiced 
mostly on calves, sheep, seldom cattle, and 
also on the lungs for the purpose of im- 
parting a better appearance to the meat or 
organs than they naturally possessed. It 
is done either with the mouth or bellows 
in the following way: The air is blown 
down the trachea into the lungs. In calves 
the skinning process is sometimes per- 
formed by blowing air under the skin 
through a small puncture. The hole is 
closed and the inflated part is struck with 
the hand in order to drive the gas along 
under the skin. 

The shreds of the muscles are filled with 
air; so also with the space between the 
tissues and the muscles. 

Where the meat is blown by use of the 
mouth there is danger of germs entering 
the meat from the mouth of the person in- 
flating the meat. 

Ques. 189: — Describe a modern method of 
making lard on a large scale. 

ANS.: — Lard is made by applying steam 



to the fat of swine. The steam may be 
applied m a closed kettle in the form of a 
jacketed arrangement or introduced directly 
mto the kettle. The residues which re- 
mam after the steaming is completed and 
after the lard has been drawn off are with- 
drawn from the conical lower portion of 
the kettle which can be opened for the re- 
moval of these residues. 

The fragments of meat to be rendered 
are dropped into the top of the kettle, 
which is long and cylindrical in form; the 
top of the kettle is closed when it is full. 
Steam is admitted to the kettle at the bot- 
tom by means of a pipe which runs into the 
tank. This pipe has a valve on it so that 
the steam can be adjusted. The condensa- 
tion which is produced at first by the cold 
contents of the tank is drawn off through 
a water pipe, also situated at the bottom 
of the tank, opposite the steam pipe. After 
the tank is thoroughly heated and the fat 
begins to separate, the lard will rise above 
the water and the solid fragments and at 
the end of the process will fill the upper 
part of the tank. By means of cocks, sit- 
uated about one-third the distance up from 
the bottom of the tank, it can be determined 
to what depth the tank is filled with lard 
and the lard can be drawn off through 
these cocks until water begins to flow. The 
bottom of the tank can then be opened and 
the residues withdrawn, dried and ground 
for tankage. 

Ques. 190: — How would you differentiate 
between meat that is aging and meat that 
is decomposing? 

ANS.: — Meat that is aging would be 
more or less dry and elastic to the touch; 
meat which is decomposing will be soft 
and emit a disagreeable odor. Decompos- 
ing meat will be discolored; aging meat 
will still retain the light-red color. 

Ques. 191: — How shall fat, tallow or lard 
be smeltered or rendered? 

ANS.: — Only when fresh from the 
slaughtered animal; and taken directly 
from the place of slaughter and in a condi- 
tion free from sourness or taint and free 
from all other causes of offense at the 
time of rendering; and all melting and 
rendering are to be in steam-tight ves- 
sels; the gases and odors therefrom to be 
destroyed by combustion or other means 
equally effective. 

Ques. 192: — How would you detect boric 
acid in sausages? 

ANS.: — A small sample should be rubbed 
thoroughly with a little water, which dis- 
solves a large part of the preservative and 
the liquid should then be filtered to remove 
the solid matter. 

Take a tablespoon of this liquid and add 
five drops of hydrochloric acid. A strip of 
tumeric paper is dipped into the liquid and 
afterward removed and held in a warm 
place until dry. If boric acid or borax be 
present the tumeric paper assumes a bright 
cherry-red color on drying. If a drop of 
ammonia be now added, the red color 



21 



changes to dark green — or greenish- 
black. 

Ques. 193: — How would you detect the 
presence of starch in sausages? 

ANS.: — Place a drop of iodine solution 
on the top of the suspected sausage. If 
starch is present, the sausage will turn de- 
cidedly blue. 

Ques. 194: — In establishments for manu- 
facturing sausages or for smoking or pre- 
serving meat or fish, how should the floors 
be constructed? 

ANS.: — They should be constructed of 
cement, properly graded to sewer-connected 
drain. 

Ques. 195: — How should the side walls of 
such places be constructed? 

ANS.: — The side walls must be con- 
structed of smooth cement upon which 
must be applied three coats of white paint 
and one coat of white enamel to a height 
of eight feet from the floor. 

Ques. 196: — How should such side walls 
and floors be kept at all times? 

ANS.: — They must be kept in a clean 
and sanitary condition at all times and under 
all conditions. 

Ques. 197: — How should tables in such 
establishments be constructed and kept? 

ANS.: — The tables, with the exception of 
the cutting tables, must have iron frames 
and marble or stone tops, and shall be so 
placed as to be accessible at all times for 
the purposes of cleaning. 

Ques. 198: — How should such places be 
illuminated? 

ANS.: — No room in which artificial illum- 
ination is required should be used for the 
preparation of meat and fish. All such 
rooms must be directly lighted from the 
outside and directly ventilated by means of 
windows to the external air. 

Ques. 199: — Where is it unlawful to lo- 
cate such establishments? 

ANS.: — Below the level of the street. 

Ques. 200: — What care should be taken 
of all machinery, tables, containers and 
utensils in such establishments? 

ANS.: — They must be cleaned at least 
once each day with hot water and soap. 

Ques. 201: — How would you detect bad 
meat in sausages? 

ANS.: — I would look for a discoloration 
of the sausages; if the sausage has a dis- 
agreeable odor it should be condemned. 1 
would examine carefully a highly colored 
sausage. 

Ques. 202: — Write a letter to the Chief 
Inspector showing how meats are handled 
and kept under modem methods of cold 
storage. Sign this report "John Doe." 



New York, Nov. 18, 1912. 

Mr. William Jones, 

Chief Inspector, Bureau of Food Inspec- 
tion, Department of Health. 

Walker and Centre Streets, City. 

Dear Sir: 

On November 14th, I inspected the cold- 
storage plant of Roberts Bros., at 416 East 
44th Street, and I herewith submit my re- 
port: 

This plant connects with a slaughter- 
house. Along the ceilings of the hallways 
there is a sliding pulley, by means of which 
the beef animal hanging from a gambrel 
furnished with a long hook may be drawn 
up and transported wherever desired. 

As soon as the cattle have been slaught- 
ered at the different killing places they are 
immediately transported to the opposite side 
of the slaughtering hall by means -of the 
sliding pulley in order to remove them from 
malodorous material. They are then let 
down on tracks which run longitudinally 
along the hall, and are transported to the 
cooling room. 

The meat is then transported on cars to 
the cold storage room, where it is hung 
up on a hook. These cold storage rooms 
are cooled by a system of pipes. 

Fluid ammonia is forced under high pres- 
sure into these wrought-iron coiled tubes, 
the so-called vaporizer. It is here vapor- 
ized under low pressure and thereby absorbs 
the latent heat necessary for vaporization 
from the surrounding material, air or a 
fluid (salt water or chloride of lime water). 
The latter is thereby greatly cooled. From 
the system of tubes in the vaporizer the 
gaseous ammonia is then drawn into a pecu- 
liarly shaped suction and force pump, the 
so-called compressor. Here it is changed 
under pressure into a fluid condition and 
is then forced into a second system of 
coiled tubes, the condenser, in which the 
heat which has been developed, is carried 
away by flowing water. The fluid ammonia 
is again conducted through a connecting 
tube to the vaporizer and the cycle of 
changes begins over. 

The cold storage room is divided in com- 
partments — the cattle slaughtered each week 
being kept in a separate compartment. The 
walls of the compartments are made of 
smooth zinc and the floor of concrete. The 
carcasses are kept here about a month. 

Respectfully submitted, 

JOHN DOE. 

Ques. 203: — Name and give symptoms of 
the principal diseases which would render 
the flesh of cattle unfit for food. Give your 
reasons. 

ANS.: — Answer in the answers to ques- 
tions Nos. 133, 135, 136, 137, 139, 140, 141, 
148, 149, 152, 153, 155. 



22 



Ques. 204: — Name and give symptoms of 
the principal diseases which would render 
the flesh of hogs unfit for food. Give your 
reasons. 

ANS.: — Answer in the answers to ques- 
tions Nos. 134, 142, 160. 

Ques. 205: — Describe in detail the condi- 
tions which would indicate immature veal, 

ANS.: — Lack of firmness in flesh. No 
covering of fat on kidneys. Condition of 
embilical cord. Bluish color of flesh. 

Ques. 206: — Give in detail the process of 
corning beef. 

ANS.: — Beef cut into suitable size, punc- 
tured with knife to allow brine to penetrate, 
and brine is usually made by using four 
parts water to one part salt, and saltpeter 
to suit. Time of corning depends on size 
of pieces; usually four days to a pound. 

Ques. 207: — Describe in detail the process 
of manufacturing sausages. 

ANS.: — Sausages are prepared according 
to the fancy of the manufacturer, with a 
percentage of beef and pork as desired; 
spices to suit; water to retain moisture; 
chopped fine and put into sheen casings. 

Ques. 208: — Describe in detail the proper 
selection and preparation of casing. 

ANS.: — Various casings are intestines of 
beef and sheep. They are cleared of all fat, 
and examined for the presence of any false 



growth or disease. They are thoroughly 
washed and turned and then washed and 
packed in salt. When they are to be used 
they are washed in warm water and again 
examined. 

Ques. 209:— What are the first signs of 
decomposition in fresh beef? 

ANS.: — Discoloration and a sticky and 
slimy appearance. 

Ques. 210: — What substance, if any, are 
used to conceal evidence of decomposition 
in fresh beef? 

ANS.:^ — Formaldehyde, benzoic acid, sul- 
phurous acid. 

Ques. 211: — What conditions in a retail 
market would you condemn as contaminat- 
ing? 

ANS.: — I would condemn as contaminat- 
ing beef or fish that showed signs of dis- 
coloration or sticky and slimy appearance. 
Also regards to fish, loss of color, shrunken 
eye, lack of firmness in flesh and discolora- 
tion of gills. Also the use of formaldehyde, 
benzoic and sulphurus acid. 

Ques. 212: — Describe in detail how a 
slaughter house should be constructed, in- 
cluding provision for the care of animals 
before, and the protection of carcasses after 
slaughter. 

ANS.:— See Sec. 82, 83, 84, 85, 103, Sani- 
tary Code, and Sec. 43, 44, 45. 



INSPECTION OF POULTRY. 



Ques. 213: — What is the comb of a fowl? 

ANS.: — The fleshy crest or projection on 
top of a hen's head; it is usually upright 
and notched or serrated. 

Ques. 214: — What is the wattle of a fowl? 

ANS.: — The red fold of skin on the throat 
or neck. It is very pronounced on the tur- 
key. 

Ques. 215: — What fish, birds or fowl is it 
unlawful to sell, or offer for sale? 

ANS.: — No meager, sickly or unwhole- 
some fish, birds or fowl shall be brought 
into the city, or held, sold or offered for 
sale for human food. 

Ques. 216: — Under what conditions may 
fowls and small animals be kept in the City 
of New York? 

ANS.: — No live chickens, geese, ducks 
or other fowls, shall be brought into or 
kept or held, or offered for sale, or killed, 
in any yard, area, cellar, coop, building 
premises or part thereof or in any public 
market or on any sidewalk, except upon 
premises used for farming in unimproved 
sections of the city, without a permit from 
the Board of Health and subject to the 
conditions thereof and obtained in accord- 



ance with the rules and regulations adopted 
by the Board of Health. 

Ques. 217: — What are the characteristics 
of a healthy fowl? 

ANS.: — Eyes bright, movements active, 
feathers glossy, nostrils free from discharge, 
combs and wattles firm and bright in color. 

Ques. 218: — What facts would you note 
in the inspection of poultry? 

ANS.: — The flesh should be of a yellow or 
pink color; no odor should be emitted from 
it; it should be firm and elastic and plump 
and the breastbone should be unbroken. 
If there is any discoloration it generally 
appears on the back before it does on 
the breast. The feet should be limp and 
pliable. Stiff, dry feet belong to a stale 
bird. Where the bird has been plucked, the 
skin should not be discolored. 

Ques. 219: — What are the common dis- 
eases of poultry, and how are they detected? 

ANS.: — Tuberculosis, chicken cholera, 
fowl enteritis, gape, "roup" or diphtheria of 
fowls. 

Tuberculosis — the liver and spleen are 
generally attacked. The bird is generally 
found in an emaciated condition. 



23 



Chicken Cholera — the birds suffer from 
diarrhoea, the excretions being fluid and 
of a greenish color. They, as a rule, pass 
into a sort of stupor and set with their 
feathers rufifled. Convulsions follow, which 
finally bring death. After death the flesh 
is found redder than normal; the intestines 
contain a greyish-yellow fluid, sometimes 
slightly blood-stained. 

Fowl Enteritis — There is diarrhoea, but 
no stupor. After death the liver and spleen 
are found enlarged and congested; the intes- 
tines are also congested. 

Gapes — The lungs are affected; it is gen- 
erally found in young birds, and gives rise 
to much distress. The cause is the presence 
of a round-worm in the trachea. 

"Roup" — The lungs are inflamed, also the 
eyes and alimentary tract. The affected 
parts become much reddened and covered 
with a whitish deposit. Small growths may 
appear on the featherless parts of the body. 

Ques. 220: — What diseases of poultry 
make them unfit for food? 

ANS.: — -Tuberculosis — As long as the dis- 
ease is confined to the spleen the birds re- 
main plump and in good condition. When 
the liver becomes affected it is unfit for 
food. 

Chicken cholera makes the birds unfit 
for food. 

Fowl enteritis makes the fowl unfit for 
food. 

Roup makes the chickens or pigeons unfit. 

Ques. 221: — What are the indications that 
poultry has begun to spoil? 

ANS.: — Stiff, dry feet; discoloration of 
the skin; odor. Flesh turning blue and 
soft and limp. Skin breaks readily. 



Ques. 222: — What are the indications of 
gapes in poultry? 

ANS.: — Small worms are attached to the 
lining of the trachea or windpipe. Gapes is 
usually found in young chickens. 

Ques. 223: — How would you detect roup 
in a fowl? 

ANS.: — Inflammation of the breathing 
organs, the eyes and the swallowing organs. 
Very red and covered with a whitish de- 
posit. Fowl is emaciated and internal or- 
gans swell out. Small growths on the feath- 
erless parts of the body. 

Ques. 224: — What is the appearance of a 
fowl affected with pip? 

ANS.: — Emaciated, has a bluish color. 
The tongue is dry, hard and scaly, especiallj' 
about the tip. 

Ques. 225: — You are sent to a poultry 
store where you find for sale fowls which 
are unfit for food. Make out a report to 
the chief inspector, assuming the conditions 
above. 

ANS.:— Address 423 3rd Ave., Borough 
of Manh. 



Department of Health, 

The City of New York. 

Division of Food Inspection. 

November 15, 1912. 

Owner, William Cole. Owner's address, 
423 Third Avenue. Character of store, 
butcher shop. Store is two feet above street 
level. Store is free from overcrowding of 
goods. Adequate means of ventilation is 
provided. Atmosphere of store is not free 
from offensive odors. Merchandise is kept 
in clean, orderly condition. Floors are 
clean. Walls, ceilings, shelves, ledges are 
free from dust, dirt and rubbish. Store is 
adequately lighted. Proper washing facil- 
ities are provided for all necessary pur- 
poses. Store does not connect with a stable 
or living room. Store does connect with 
water-closet apartment, which is vestibuled 
and which vestibule is properly ventilated. 

I found as follows: On the rack in the 
front window, among other fowls which 
were for sale, twelve fowls which emitted 
a disagreeable odor, putrid, decaying and 
unfit for human food. I seized and con- 
demned these unwholesome fowls, sprinkled 
them with carbolic disinfectant and caused 
them to be removed to the public offal 
dock for destruction. I would respectfully 
recommend that William Cole be warned in 
writing not to sell or keep such ill-smelling 
poultry. 

Respectfully submitted, 



Inspector of Foods. 

Ques. 22554: — You are sent to inspect a 
poultry store where you found poor ar- 
rangements. Assume such facts as you 
please and make out a report to the chief 
inspector? 

ANS.: — Address, 469 Amsterdam Ave- 
nue, Borough of Manhattan. 

Department of Health, 

The City of New York. 

Division of Food Inspection. 

Date, November 15, 1912. 

Owner, J. Benjamin. Owner's address, 
469 Amsterdam Avenue. Character of store, 
poultry. 

Store is three feet above street level. 
Store is free from over-crowding of goods. 
Adequate means of ventilation is not pro- 
vided. Atmosphere of store is not free from 
offensive odors. Merchandise is not kept 
in clean, orderly condition. Floors are 
not clean. Walls, ceilings, shelves, ledges 
are not free from dust, dirt and rubbish. 
Store is not adequately lighted. Proper 
washing facilities are provided for all neces- 
sary purposes. Store does not connect with 
a stable or living room. Store does connect 



24 



with water-closet apartment, which is vesti- 
buled and which vestibule is properly ven- 
tilated. I found as follows: 

Chickens thrown on the floor among 
feathers and sawdust; walls unclean and in 
need of painting; odor of poultry; poor ven- 
tilation. I ordered the poultry hung up; 
the floor cleaned; windows opened and the 
walls painted. 

I would respectfully recommend that Ben- 
jamin be sent a written order to have a 



transom put above door for ventilating pur- 
poses, and that his walls be painted. 
Respectfully submitted. 



Inspector of Foods. 

Ques. 226:— What are the essential fea- 
tures m the inspection of dressed poultry? 

ANS.: — Color, condition of skin, general 
appearance around the vent and on side be- 
tween leg and ribs. 



INSPECTION OF FISH. 



Ques. 227: — What objections are there to 
exposing fish for sale in the open air? 

ANS.: — Dust and dirt are liable to ac- 
cumulate on the fish and these may contain 
the germs of disease, thus making the fish 
unfit for food. By exposure the process of 
decomposition is hastened. 

Ques. 228: — May oysters be kept or sold 
without a permit? 

ANS.:— No. Oysters shall not be held, 
kept, or offered for sale without a written 
permit from the Board of Health and sub- 
ject to its rules. 

Ques. 229: — Name five varieties of oysters 
usually on sale in New York, specify the 
manner in which the different types may be 
distinguished and name the waters in 
which each variety is raised? 

ANS.: — Blue Points, a small variety dis- 
tinguished by a blue color on the inside of 
the shell, very white flesh, small eye. Real 
blue points come exclusively from the Great 
South Bay. 

Rockaways: — This is a larger type of 
oyster than the Blue Points. They grow 
along Rockaway Inlet near Canarsie. 

Peconic Bays: — Very salt, medium in size. 
Slight greenish tint in the flesh of the 
oyster. Come from Peconic Bay, near 
Greenport. 

Cape Cods: — A "count" (large size); fine 
flavor; resembles a blue point in the matter 
of meat. Come from the bays of Massa- 
chusetts. 

Lynnhavens: — A large oyster. Come from 
Lynnhaven Bay. 

Ques. 230: — What are the characteristics 
of a healthy oyster? 

ANS.: — It should be either tightly closed, 
or, if apart, the shells should, when the 
oyster is held flat between the finger and 
thumb, be felt to be gripped together by 
means of the powerful adductor muscle 
Math which the oyster is provided. If the 
shells gape, and do not at once and vigor- 
ously close on handling, the oyster should 
be rejected. 

Ques. 231: — Explain the danger that may 
result from the process of fattening oysters? 



ANS.: — The danger is that the shellfish 
may become polluted by growing or being 
fattened in impure water, handling under 
unsanitary conditions, or packing in unclean 
receptacles. 

This process of fattening is considered 
an adulteration unless labelled, "fattened" 
or "floated." 

Ques. 232:— Describe the method of fat- 
tening oysters? 

ANS.: — The oysters either in their shells 
or after shucking are placed in fresh or 
brackish water or else shipped in direct 
contact with lumps of ice. This causes 
the shellfish to greatly increase in size, 
owing to the absorption of an undue amount 
of water. 

Ques. 233:— What course would you fol- 
low if you discovered many dead clams in 
a boatload? 

ANS.: — If the majority of the clams were 
dead, I would order the whole boatload 
dumped into the river. If only a portion 
were dead, I would order the dead clams 
culled out and thrown into the river. 

Ques. 234: — In inspecting a boatload, tell 
how you would distinguish dead clams from 
live ones? 

ANS.: — The dead clams are open and usu- 
ally emit an odor. If open and touched 
on the muscles which hold the shell, they 
will close if alive and remain open, if dead. 

Ques. 235: — Describe the methods of 
using chemicals, employed for the purpose 
of giving fish a natural appearance? 

ANS.: — Carmine and cochineal are placed 
on the fish gills to give them a very red 
color, which would indicate freshness. 

Ques. 236: — Why is it important to know 
the seasons of the different fish? 

ANS.: — Because they are best when they 
are in season. Just before spawning they 
are in the very best condition; after that 
they become poor, watery, thin and are 
usually unfit for food. 

Some fish, for instance shad, are at their 
best during the spawning season, while 
others should not be eaten during this 
period. 



25 



Ques. 237: — In inspecting fish, state pre- 
cisely to what points you would direct your 
attention and what indications would, in 
your opinion, show that the fish were unfit 
for sale. 

ANS.:— I would see if the flesh adheres 
to the bones; if it doesn't the fish is stale; 
I would observe the flesh to which the 
bone has been attached, if a brown dis- 
coloration is left, like rust, after separat- 
ing the bone, the fish is not fresh. I would 
feel the flesh; if fresh it should be hard, if 
not fresh the flesh is soft and flabby. I 
would then observe the eyes; if they are 
sunken, it is an indication of staleness. 
Examine the gills; if they are discolored, 
the fish is decaying. Smell the fish; if not 
fresh it will emit a bad odor. Any one 
of these tests is not su..cient, but they 
should all be taken together in judging the 
quality of fish. Bruised and knocked-about 
fish should be examined very carefully as 
they are most likely to go bad very quickly. 

Ques. 238: — How would you determine 
that a frozen fish was good for food? 

ANS.: — By the odor; smell the gills, and 
if they emit an' unpleasant odor the fish 
is not good; the gills should not be- discol- 
ored. See that there are no bruises on 
the fish. The flesh must be hard and 
plump. If it is hard (from freezing) and 
emaciated, it would indicate decay. 

Ques. 239: — What are the characteristics 
of a fresh fish? 

ANS.: — The eyes are full, not sunken in 
their sockets; there is no unpleasant smell; 
if the fish be held in the horizontal posi- 
tion by the head, there is no drooping of 
the tail. The fish should be firm to the 
touch, solid, and opaque, not soft or jelly- 
like or watery. The flesh should hold firmly 
to the bones; the scales should be intact. 
The gills should be bright and not discol- 
ored. If the fish be pressed firmly between 
the thumb and forefinger the flesh should 
not separate from the skin. In flat fish 
like flounders, fluke, etc., the skin should 
be smooth, moist, and hold firmly to the 
flesh; the skin should not be blistered. A 
good fish ought to be broad across the 
back; it should be broad rather than long. 

Ques. 240: — How would you test canned 
fish and oysters without opening the cans? 

ANS.: — As a rule, when a can is spoiled, 
it is usually in the condition termed 
'blown," i. e., with its end convex, instead 
of normal or concave. 

Sound the cans by striking them. If the 
contents are sweet, a peculiar note is pro- 
duced when the can is struck, readily dis- 
tinguishable from the dull tone of the un- 
sound can by any one familiar with the 
work. 

Ques. 241: — How may you test the fitness 
of a salmon as an article of food by placing 
it in the water? 

ANS.: — Stale salmon will float, while 
fresh salmon will sink in the water. 



. Ques. 242: — Describe a method of pre- 
serving salmon in addition to the canning 
process? 

ANS.: — Smoking: The fish is first 
thoroughly cleaned and scaled; then it is 
salted; then it is smoked; this smoke pos- 
sesses certain antiseptic qualities due to 
the presence of certain acids, creosote, etc. 

Ques. 243: — How may you test the fitness 
of a salmon as an article of food by simple 
inspection? 

ANS.: — I would smell it and if there is a 
disagreeable odor it is stale. I would hold 
the fish up (if not too large) by the head, 
the tail should not droop. The eyes should 
not be sunken. The flesh should be solid 
and not watery. If still unconvinced, I 
would tear away the flesh from the bone; 
if this can be done easily and if the bone 
leaves a rusty color on the flesh — the sal- 
mon is unfit for food. 

Ques. 244: — In putting up salmon in 
cans, what precautions must be taken so 
that the fish may continue sound and whole- 
some for as long a period as possible? 

ANS.: — The can should be absolutely air- 
tight. All the air should be exhausted be- 
fore the can is sealed. 

No solder should be allowed to drop into 
the can, as the juices of the salmon would 
act on it and cause decomposition to set 
in. In order to obviate the difficulty of 
solder dropping into the salmon in the 
process of closing the "vent" hole, there 
should be a small cup-shaped piece of tin 
attached to the under surface of the lid in 
such a manner as to allow the can to ex- 
haust all air but to catch any solder that 
might drop through. 

The salmon should be first partially 
cooked in an open boiler before being 
placed in the can. 

The cans should be sterilized before they 
are soldered. 

Ques. 245: — How may you test the fitness 
of a salmon as an article of food by han- 
dling it? 

ANS.: — Hold it up by the head in a hor- 
izontal position. If the tail droops, it is 
unfit for food. 

Ques. 246: — In what way would you find 
out whether or not a boiled lobster was fit 
for food? 

ANS.: — There should be no signs of de- 
composition. This is usually determined by 
the odor. The lobster should have been 
placed in boiling water while alive. This 
is determined by the tail test described else- 
where. 

Ques. 247: — In inspecting cooked shell 
fish, state what points you would notice and 
what indications would show that the fish 
are unfit for sale, 

ANS.: — Lobsters: There should be a 
stiffness in the tail which, if gently raised, 
will return with a spring. There should 
be no disagreeable odor. Soft-shell crabs 
should be a good weight for their size, 



26 



should emit no disagreeable odor. Oysters 
and clams: Should not be watery and 
should not emit a decaying odor. The best 
test is to taste them. 

Ques. 248: — How would you determine 
whether, in a lobster it was placed in the 
hot water alive or dead? 

ANS.: — A lobster which has been cooked 
alive, will have a stiffness in its tail, which 
if gently raised will return with a spring. 

Ques. 249: — How would you inspect un- 
cooked shell-fish? How would you detect 
the sign of unfitness in them? 

ANS.: — Clams and oysters should be 
closed, or if open should close on being 
handled. They should not have an unpleas- 
ant odor. If the closed shell is struck with 
a knife, it should not give a hollow sound. 
Lobsters and Crabs: They should be heavy 
for their size; very small lobsters should 
not be sold; they should be alive. There 
should be no odor of decomposition from 
them. Crabs should not have spawn at- 
tached to the tails. Crabs and lobsters 
should be dark brown or brown-black in 
color. A red color indicates death and un- 
fitness. 

Ques. 250: — You are sent as an inspector 
to visit a fish store where fish is offered for 
sale which is not fit for food. Write a re- 
port to the chief inspector giving the re- 
sults of your inspection. 



ANS. : — Address Borough , 

Department of Health, 

The City of New York. 

Division of Food Inspection. 



pose of all offensive smelling fish in order 
to render the store free from odor. 

Respectfully submitted, 



Date. 



.191. 



Owner Owner's ad- 
dress Character of Store, 

fish. Store is 3 feet above street level. 

Store is free from overcrowding of 

goods. Adequate means of ventilation is 

provided. Atmosphere of store is 

not free from offensive odors. 

Merchandise is kept in clean, orderly 

condition. Floors are clean. Walls, 

ceilings, shelves, ledges are free from 

dust, dirt and rubbish. Store is ade- 
quately lighted. Proper washing facilities 
are provided for all necessary pur- 
poses. Store does not connect with a stable 
or living room. Store does connect with 
water-closet apartment, which is vestibuled 
and which vestibule is properly venti- 
lated. 

Found — 18 inackerel exposed on a fish 
counter with a vile odor — ^not on ice — gills 
discolored — and flesh soft and watery. 

Ordered — Condemned, sprinkled same 
with lime and had putrid fish removed to 
public offal for destruction. 

I would respectfully recommend that 

owner be warned to keep all fish thoroughly 

.packed with ice and to immediately dis- 



Inspector of Foods. 

Ques. 251:— Describe in detail the process 
of smoking sturgeon. 

ANS.: — Sturgeon is cut into sizes to suit 
and salted a little, if to be smoked at once 
when it is smoked on a hot smoke house 
which cooks as well as smokes. If it is to be 
held for later use, it is salted in a stronger 
brme and soaked out when wanted for 
smoking. 

Ques. 252: — As an Inspector of Foods, 
you are required to investigate the condi- 
tions of the oysters sold in your district: 
(a) Detail your procedure, mentioning the 
essential points to be noted in their produc- 
tion and distribution, (b) State how a sam- 
ple of shucked oysters should be taken, and 
what precautions should be observed in its 
delivery to the laboratory for examination. 

ANS.: — (a) Ascertain if the oysters are 
kept under sanitary conditions and that no 
dead oysters are allowed to be mixed with 
live ones. Find out if the oysters are gath- 
ered from waters which are contaminated 
by sewerage, etc. 

No permit for the sale of oysters from 
contaminated water will be issued by the 
Department of Health and their sale is pro- 
hibited. 

(b) The oysters should be thoroughly 
cleaned on the outside. The person who 
opens them should be sure that his hands 
and knife are sterile. 

Oysters should then be put into a sterile 
container, and sealed at once and delivered 
at laboratory immediately. 

Ques. 253: — What are the first signs of 
decomposition in fresh fish? 

ANS.: — Loss of color, shrunken eye, lack 
of firmness in flesh, and discoloration of 
gills. 

Ques 253^: — What substances, if any, 
are used to conceal evidence of decomposi- 
tion in fish? 

ANS.: — Formaldehyde, benzoic acid, sul- 
phurous acid. 

Ques 251: — On a Thursday the Supervis- 
ing Inspector receives a complaint that John 
Doe, proprietor of a retail fish market, has 
just purchased a quantity of unsound weak 
fish. You are detailed to make an investi- 
gation. Friday morning when you inspect 
Doe's icebox you find a quantity of decom- 
posed weak fish which he insists are not for 
sale but are being held pending transfer to 
the incinerating plant. 

Write a concise report of your investiga- 
tion, outlining the evidence which you se- 
cured for maintaining a prosecution. 

N. B. 1. — This question will be rated on 
the character of evidence presented, and on 
composition, writing and spelling. 



27 



N. B. 2. — Do not sign any name, number, 
initials or title, or you will be disqualified. 

ANS.:— 

New York, April 13, 1914. 

Dr. Russell Raynor, 
Sanitary Inspector. 

Sir:— 

In accordance with your instructions I 
have investigated the complaint against the 
fish store of John Doe, and respectfully re- 
port as follows: 

I inspected his store yesterday, Friday, 
and found in the ice box about 200 pounds 
of weakfish which was decomposed, un- 
wholesome and unfit for human consump- 
tion. A man who appeared to be the propri- 
etor and who acknowledged that he was 
John Doe, stated that he had purchased the 
fish that morning from John Brown, 4000 
Washington street, and that he had ordered 
them by telephone. He said that he did not 
know the condition of the fish until received, 
that he had not sold any and did not intend 
to sell any, but intended to take them to the 
incinerating plant. He had not been able to 
get into communication with Mr. Brown, 
from whom he purchased them. I then re- 
quested Mr. Doe to call up Mr. Brown on 
the telephone and arrange to purchase more 
of them at a price very much below the 



market price for good fish. This he suc- 
ceeded in doing in my presence. I then 
informed him that the fish were condemned 
and seized and that I would shortly return 
and remove them, and cautioned him not to 
disturb them. 

I immediately went to Mr. Brown's place, 
where I found that all the weakfish he had 
were similarly unwholesome. Mr. Brown 
admitted that he was the proprietor of the 
place and that he had sold the fish to Mr. 
Doe on the date mentioned. 

I then condemned and seized the entire 
lot and had them removed to the offal dock, 
and the same with the lot in Mr. Doe's 
place. 

I have sent the fact of the arrest of Mr. 
Brown on the regular form. Mr. Doe has 
agreed to act as a witness against Mr. 
Brown. 

Respectfully submitted. 

NOTE: — For the purposes of the exam- 
ination this report could be addressed to 
the Municipal Civil Service Commission, 
no doubt, or to the Department of Health 
in the abstract, as candidates would not be 
expected to know the particular official 
to whom a Food Inspector would report. 
Usually it would be a Chief Inspector, but 
the head of the Division of Food Inspec- 
tion is Dr. Raynor, whose title is a Sani- 
tary Inspector. 



INSPECTION OF FRUITS AND VEGETABLES. 



Ques. 255: — How may diseased or de- 
cayed fruit be recognized? 

ANS.: — By softening, change of color 
and external mould. 

Ques. 256: — How would you recognize 
unripe fruits? 

ANS.: — The pulpy substance of unripe 
fruits is often hard and tough and the juice 
strong and sour. When fruits in this con- 
dition are eaten, they cannot be digested, 
and both pulp and juice cause irritation 
and often inflammation of the digestive 
organs. Fruits are made wholesome by 
ripening and by cooking. 

Ques. 257: — May vegetables greened with 
copper salts be sold? What vegetable is 
usually so colored? 

ANS.: — Vegetables greened with copper 
salts, but which do not contain an exces- 
sive amount of copper and which are other- 
wise suitable for food, may be sold, if the 
label bears the statement that sulphate of 
copper or other copper salts have been 
used to color the vegetables. 

Imported French green peas are usually 
colored green with copper salts. 

Ques. 258: — Is there any special care to 
be taken in inspecting fruit offered for sale 
on the street? If so, what? 



ANS.: — If the fruit is exposed in such 
a way that flies and other insects can attack 
it, the fruit should be ordered cleaned off 
and covered. 

The inspector should not merely take 
fruit from the top, he should go right into 
the center of the pile, even to the bottom, 
and examine the fruit there. 

The place where the fruit is kept should 
be clean and not in a place where it is 
likely to suffer from unsanitary surround- 
ings. Sliced fruit should be kept covered. 

Ques. 259: — State fully the proper ar- 
rangements and appliances of shops where 
fruit and vegetables are on sale. 

ANS.: — The store should be on the street 
level or above. It should not be in a cellar 
where it is likely to be damp. 

The fruits and vegetables should not be 
overcrowded. This would prevent the 
spoiling of good fruit and vegetables by 
contact with the decomposed and it also 
insures sufficiency of air space. 

The place should be airy; there should be 
adequate means of ventilation, so that no 
germs can be harbored in dark corners. 
For a like reason, the place should be abso- 
lutely clean. This is very important. 

The atmosphere of the store should be 
free from offensive odors, as these often 



28 



become imbedded in the fruits and vege- 
tables. 

The fruits and vegetables should be kept 
in a clean, orderly condition. 

The floors should be kept clean. 

The walls, ceilings, shelves, ledges are to 
be kept free from dust, dirt and rubbish. 

The .store should be adequately lighted. 

There should be proper facilities for 
washing fruits and vegetables in clean 
water and ample receptacles (covered) for 
disposing of unfit fruit and vegetables. 

The place should not connect with a 
stable or living room or water-closet apart- 
ment which is not vestibuled, and which 
vestibule is not properly ventilated. 

There should be covered cases for cut 
pineapples, watermellons, berries, etc. 

Ques. 260: — You are sent to a fruit store 
where you fiind food not fit for use. Write 
a report to the Chief Inspector giving the 
results of your inspection. 

ANS. : — Address Borough 

Department of Health. 

The City of New York. 

Division of Food Inspection. 

Date 191.. 

Owner. Owner's address 

Character of store, fruit. 

Store is two feet above street level. Store 
is not free from overcrowding of goods. 
Adequate means of ventilation is pro- 
vided. Atmosphere of store is not free 
from offensive odors. Merchandise is not 
kept in clean, orderly condition. Floors are 
not clean. Walls, ceilings, shelves, ledges 
are not free from dust, dirt and rubbish. 

Store is adequately lighted. Proper 

washing facilities are provided for all 

necessary purposes. Store connects with 
living room. Store does connect with water- 
closet apartment, which is vestibuled and 
which vestibule is properly ventilated. 

Found — Baked bananas — opened some 
and found them decomposing. 

Ordered — Thrown in garbage can and 
covered with chlorate of lime — saw that 
order was complied with. 

Found — "Specked" pine — soft and decom- 
posing — unfit. 

Ordered — Condemned and thrown in gar- 
bage can as above. 

I would respectfully recommend that 
owner be warned in writing to keep fruit 
in an orderly fashion with different kinds 
separated— that door leading to living room 
be kept closed to exclude offensive cooking 
odors — that floor be kept dry and free from 
refuse. Walls, ceilings, shelves, etc., be 
whitewashed. 

Respectfully submitted, 



Ques. 2601^ :— You are sent to a fruit and 
vegetable store where you find bad ar- 
rangements — make out a report to the 
Chief Inspector, giving the results of your 
inspection. 

ANS. :— Address Borough 

Department of Health, 

The City of New York. 

Division of Food Inspection. 

Date 191.. 

Owner Owner's address 

Character of store, fruit 

and vegetable. Store is two feet above 
street level. Store is not free from over- 
crowding of goods. Adequate means of 

ventilation is provided. Atmosphere 

of store is free from offensive odors. 

Merchandise is not kept in clean, orderly 
condition. Floors are not clean. Walls, 
ceilings, shelves, ledges are not free from 
dust, dirt and rubbish. Store is ade- 
quately lighted. Proper washing facilities 
are provided for all necessary pur- 
poses. Store does not connect with a stable 
or living room. Store does connect with 
water-closet apartment, which is vestibuled 
and which vestibule is properly venti- 
lated. I would respectfully recommend 
that different kinds of vegetables be kept 
separated — that fruit be dusted daily — that 
all refuse be removed from floors and kept 
in a covered receptacle. 

Respectfully submitted. 



Inspector of Foods. 



Inspector of Foods. 



Ques. 261 : — You are ordered to take a 
sample of dried apples for laboratory an- 
alysis. Tell fully what you would do. 

ANS.: — I would show the owner of the 
store my badge and tell him that I am an 
Inspector of Foods. I would inquire if the 
dried apples are for sale and I would find 
out who is the owner of the place. I would 
then take some of the dried apples from 
different parts of the box and place them 
in the glass receptacles furnished by the 
department; fill two or three, labeling each 
bottle, stating the number of the inspection, 
date, owner and part of box the apples 
came from. Make a complete written re- 
port. 

Ques. 262: — What conditions would tend 
to cause deterioration in dried apples? 

ANS.: — Heat, moisture and exposure to 
the dust or flies. 

Ques. 263: — What appearances and con- 
ditions in dried or evaporated apples and 
apricots would cause you to reject them 
for food purposes? 

ANS.: — Swelled appearance due to mois- 
ture; this brings on fermentation and de- 
composition. Presence of filth, dust, fly or 
other insect excretions, worms or mites. 



29 



Ques. 264: — What is apple scab? 

ANS. : — This is a disease which attacks 
the skin of apples. There are characteristic 
spots or scab on the surface of the apple. 

Ques. 265: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale black bananas. 

ANS.: — I would order the black bananas 
taken off the stand and cast into the gar- 
bage can. These bananas would probably 
be found full of germs and unfit for food. 
I would make complete report to my su- 
periors. 

Ques. 266: — Describe "baked" bananas. 
State the cause and means of determination. 

ANS.: — These are overripe bananas and 
are usually black or dark brown in color — 
they are soft. This is usually caused by 
carrying the bananas in the holds of ships, 
where they become ripe before they reach 
the market. Their condition can be deter- 
mined by color and condition. If opened 
tbey will be found to be decomposed. This 
usually causes the germs to be very active. 

Ques. 267: — How would you detect the 
coloring of green beans, peas, etc., by the 
addition of copper? 

ANS.: — It is employed for the purpose of 
giving an intense green color. Add a drop 
or two of hydrochloric acid, mix thorough- 
ly, and place a bright steel knife blade in 
the solution. If copper salts are present, 
copper, easily recognized by its reddish 
color, will be deposited upon the knife 
blade. 

Ques. 268: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale "nested" string beans. 

ANS.: — I would order the beans cast into 
a garbage pail and covered with a disin- 
fectant. I would warn the dealer not to 
sell such beans and make a complete report 
to my superiors. 

Ques. 269: — In a physical examination of 
preserved cherries in glass jars, v/hat would 
lead you to suspect adulteration? 

ANS.: — The chief adulterant of preserved 
cherries is the addition of artificial color to 
the cherry, so that the red color inay be 
preserved. Coal-tar dies and cochineal are 
used for this purpose. The only physical 
means of detecting this artificial coloring is 
by the deep red hue of the cherries. 

Ques. 270: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale cocoanuts with one eye plugged? 

ANS.: — I would condemn the cocoanuts 
and take one with me. I would get a sum- 
mons from a Magistrate and have the dealer 
arrested, as this is a violation of the Sani- 
tary Code. 

Ques. 271: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale yellow "cukes." 

ANS.: — I would order them cast into a 
garbage can and covered with chlorate of 
lime. 



Ques. 272: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale figs exposed to the air and covered 
with flies? 

ANS.: — I would order the dealer to cover 
the figs and if I found that the upper layer 
was contaminated by the excretions of the 
flies, I would order the figs in that layer 
thrown away. 

Ques. 273: — What are the differences in 
color and other appearances between dis- 
colored and "speck" pineapples? 

ANS.: — Discolored pineapple is lighter in 
color at the discolored parts than on the 
rest of the apple. It is hard and has no 
decaying odor. 

"Speck" is usually darker in color and is 
soft and gives off a decaying odor. 

Ques. 274: — Described "baked" orange. 
What is its cause and how would you de- 
tect it? 

ANS.: — "Baked" orange is an overripe 
orange. Oranges are picked in a green 
state and shipped unripe. They are ripened 
after they reach market. If shipped in a 
warm or moist place this causes them to 
ripen too soon. They are very soft and 
offer little resistance to the touch. 

Ques. 275: — How are pickles, olives and 
capers adulterated? How would you detect 
these adulterants? 

ANS.: — They are colored artificially with 
copper salts. This gives the pickles, olives 
and capers a very green color and this 
should lead the Inspector to suspect the 
addition of adulterants. A sample should 
be taken to the laboratory and there a chem- 
ical test should be made. 

Ques. 276: — Tell exactly what you as In- 
spector would do upon seeing offered for 
sale slices of pineapples on a tray. 

ANS.: — If the pineapples were just cut I 
would order the tray covered. If the slices 
are covered with dust or fly or insect dirt, 
I would condemn them and have them 
thrown away. I would warn the owner 
that all cut fruit must be covered and not 
left exposed. I would then report to my 
superiors what I had done. 

Ques. 277:— What is "speck" pine? What 
is its cause and how would you detect it? 

ANS.: — "Speck" pine is pineapple which 
has started to decompose. It is usually due 
to an injury to the pineapple or the pres- 
ence of a worm therein. It is detected by 
its softness in the "specked" part and by 
a characteristic decomposing odor. 

Ques. 278: — What are "pricked" potatoes? 

ANS.: — These are potatoes which have 
been injured or pierced by the potato hook 
in the process of gathering. 

Ques. 279: — What are the symptoms of 
"blight" in potatoes? 

ANS.: — The most frequent symptoms of 
potato blight are a scabby appearance, 
showing patches, apparently of dirt, adher- 



30 



ing closely to the potato. If the potato be 
peeled or cut, brown spots can be seen. 

Ques. 280: — If you have a cargo of bar- 
rels of potatoes to inspect of a morning, 
how would you proceed to do so with 
quickness and accuracy? 

ANS.: — I would open a few bags or bar- 
rels from different parts of the cargo and 
examine carefully specimens from different 
parts of the bags or barrels. I would take 
a chip of wood out of the sides of some of 
the unopened barrels and note the condi- 
tion of the potatoes exposed. 

Ques. 281: — How should raisins and cur- 
rants be kept? 

ANS.: — They should always be kept dry; 
if they become damp they are liable to 
ferment. 

Ques. 282: — In a physical examination of 
preserved tomatoes in glass jars, what 
would lead you to suspect adulteration? 

ANS.:— If the tomatoes have a highly red 
color it would lead me to suspect that coch- 
ineal or a coal tar dye had been added to 
give unripe and unwholesome tomatoes the 
appearance of good ones. 

Ques. 283: — In a physical examination of 
preserved strawberries or raspberries in 
glass jars, what would lead you to suspect 
adulteration? 

ANS.: — If the color is very red it would 
lead me to suspect that some coloring mat- 
ter had been used. This could only be 
positively determined by a chemical analy- 
sis. If there is any fermentation at the 
top, it would also lead me to suspect adul- 
teration. 

Ques. 284: — In a physical examination of 
preserved rhubarb in glass jars, what would 
lead you to suspect adulteration? 

ANS.: — A heightened yellow color would 
indicate the addition of coloring matter. A 
chemical test would be necessary to settle 
the matter positively. 

Ques. 285: — What examination would you 
make of the following vegetables and what 
conditions would cause you to condemn the 
same for food: Onions, lettuce, turnips, 
peas-in-the-pod, cucumbers, spinach, rhu- 
barb, cabbage and green corn? 

ANS.: — Onions: — I would see if they are 
soft or rotten. If they are I would con- 
demn them. 

Lettuce:— Look for worms or dust. 

Turnips: — Look for soft spots and a de- 
caying odor: also shriveled up, which indi- 
cates that they have been kept a long time. 

Peas-in-the-pod: — Smell them for a de- 
caying odor; open the pod and see if the 
pea is developing a stem (an indication that 
they have been kept in a damp place); 
look for molds. 

Cucumbers: — Look for yellow cucumbers 
and soft ones. 

Spinach: — Worms, dust and foreign mat- 
ter, manure. 

Rhubarb: — Soft stems; dried and with- 
ered leaves. Rotting blotches on the stems. 



Cabbage; — Worms and decay from being 

kept too long. 

Green Corn; — Decaying odor; worms and 
soft, decaying spots. 

Ques. 286: — How do you test melons 
without cutting? What do you consider 
the practical value of the test? 

ANS.: — Watermelons are usually tested 
bj^ their weight. A heavy melon for its size 
would indicate an abundance of juice. This 
does not, however, show that the interior 
is ripe. Take the melon up with one end 
in each hand and squeeze it. If it gives a 
crackling sound it is ripe. 

The color is often an aid. If the melon 
is white, it would indicate that it hasn't 
ripened. This test used in conjunction with 
the above is usually a good indication of 
the condition of the melon. 

Muskmelons or Cantaloupes; — Usually the 
color is a guide. A very green color shows 
that the melon is not ripe. Feel the long 
ends; if they are soft this would indicate 
overripeness and decay. These tests are 
not absolutely final, as they often fail. The 
odor is often a guide. 

Ques. 287: — What are the differences in 
color and other appearances between blis- 
tered and speck tomatoes? 

ANS.: — Blistered tomatoes are light pink 
in color. The blisters are due to their 
ripening in a damp place. Aside from the 
blistered skin, they are fit for food. Speck 
tomatoes are usually very red and have 
soft spots which penetrate below the skin. 
They usually have a decaying odor and are 
soft. They are unfit for food. 

Ques. 288: — Describe fully your method 
of judging cocoanuts. 

ANS.; — Shake the cocoanut near the ear 
and listen for an abundance of cocoanut 
milk on the interior. This usually indicates 
a good nut. See if the eye has been opened 
(so that fluid can be poured in) and 
plugged. 

Ques. 289: — How would you detect cel- 
ery which has been freshened? 

ANS.: — Where the upper decomposed 
leaves have been torn off, the distance of 
the stem-head from the leaves will be 
found greater than in the fresh celery. 

Ques. 280: — Describe brown rot in pota- 
toes. 

ANS.: — The potato has a brown or black 
discoloration and ultimately there is a com- 
plete rotting of the interior. 

Ques. 291: — Describe potato scab. 

ANS.: — This is a disease which is caused 
by a fungus. The potato is covered with 
a great number of scabs which appear like 
so many clouds on the surface of the af- 
fected potato. 

Ques. 292:— What conditions, in your 
opinion, would make potatoes, cabbages 
and tomatoes unfit for sale and how would 
you determine these conditions? 

ANS.: — Potatoes;— Brown rot, blight or 
scab or freezing. See that the potato is not 



31 



soft or shriveled. The potato if cut open 
must show no brown or black discolora- 
tions. The skin should not be covered with 
scabs. (Conditions of each discussed in 
another question.) 

Cabbages: — Look for worms and rotting 
of the core and interior leaves. 

Tomatoes: — Soft tomatoes, which are 
overripe and decaying, should not be sold. 
In either case they will be very red and 
soft and emit a decaying odor. Worms can 
sometimes be seen. Damaged tomatoes 
should be carefully inspected, as they de- 
cay rapidly. 

Ques. 293: — In what condition should a 
place be where fruit is offered for sale? 

ANS. : — It should be a dry place, as mois- 
ture causes mold and decay. The premises 
should be properly aired, as odors often 
attach themselves to different fruits._ The 
place should be kept clean. This is im- 
portant, as it often prevents germs from 
multiplying in the place. No dust should 
be allowed to accumulate on the fruit, as 
this dust is often germ-laden. Natural light 
is to be preferred to artificial light. The 
sanitary arrangements, plumbing, toilets, 
etc., should be in proper condition. 

Ques. 294: — What substances added to 
canned tomatoes are considered adultera- 
tions? 

ANS.: — The addition of water, sugar, 
syrup, pulp, tomato juice in excess of the 
amount present in the tomatoes used. 

Ques. 295: — What conditions in dry ap- 
ples render them unfit for food? 

ANS.: — Decayed apples; apple mites. 
Sulphurous acid is often used to bleach 
dried apples and give them a uniform color. 
The apples are placed in large kilns and 
sulphur is burned, forming S O 2 gas, which 
rises up and envelopes the apples. 

Ques. 296: — What conditions in tomato 
paste render it unfit for food? 

ANS.: — Cores of unsound or unripe or 
discarded tomatoes; trimmings of the same; 
glucose; benzoic acid in larger amount than 
1-10 per cent.; if there are seeds and the 
seeds are red instead of yellow, it indicates 
that coal tar dyes have been used to color 
the paste: unwholesome spices: dirt, stems; 
excess of water. 

Ques. 297: — What conditions in canned 
vegetables render them unfit for food? 

ANS.: — If can is bulged out, convex, and 
will not stay pushed in, it indicates that 
contents are unwholesome for food, as gas 
has been generated, which presses against 
the can. If canned in glass jars, look for 
mould, fermentation around top of jar, arti- 
ficial colors; in peas and beans, look espe- 
cially for copper sulphate. Boric, salicylic 
and benzoic acid can best be detected bj' 
the chemist. 



Ques. 298: — What conditions in dried 
prunes render them unfit for food? 

ANS.: — Hulls, S O 2, worms and bugs. 
Benzoic acid has also been found. 

Ques. 299: — What are the conditions usu- 
ally found in oranges rendering them unfit 
for food? 

ANS.: — Greenish mould covering surface, 
odor of which is absorbed. Rot, particu- 
larly about butt of orange. Shriveled and 
dried, and oil gone. 

Ques. 300: — What are the conditions usu- 
ally found in bananas rendering them unfit 
for food? 

ANS.: — If steam baked, meat is dark 
brown or black. Soft and unfit for food, 
caused by lack of ventilation and overheat. 
There is a black banana which is even 
preferred for food. It is the one which has 
been ripened by artificial heat and placed 
in refrigerator. This turns it black and 
drives the oils of the skin into the meat, 
making it very rich. Green banana is un- 
ripe and unfit for food. 

Ques. 301: — What class of food products, 
if any, may be exposed upon the street for 
sale, and what precautions should be ob- 
served in the display? 

ANS.: — Those fruits and vegetables which 
are in the raw state but which are to be 
peeled, pared or skinned before eaten, such 
as apples, potatoes, bananas, melons, etc. 

Precaution should be taken that they are 
not overcrowded, so as to become heated 
by lack of air ventilation, and that they are 
not in contact with any decayed or par- 
tially decayed fruits or vegetables, or un- 
derneath them, or in any place where the 
juice from such overripe or decayed article 
could drop on them and contaminate them, 
as fruits and vegetables, particularly ber- 
ries, grapes, citrons and cauliflower are 
very easily and readily contaminated and 
decay is started by their being brought into 
contact with overripe or decayed fruits or 
vegetables. 

Furthermore, all shelving or temporary 
ledges upon which, or baskets in which, 
such articles shall be displayed shall be 
clean and sanitary and free from dust or 
juices or contamination. 

No article of food which is to be eaten 
entirely (i. e., without peeling, paring or 
removing the skins) shall be displayed or 
exposed on any fruitstand or pushcart or 
in front of any store or market, unless such 
article is properly protected from flies, dust, 
etc. 

The most common violation of this sec- 
tion of the Sanitary Code is the exposing 
of sliced watermelon and sliced pineapples 
on pushcarts by the peddlers, especially in 
the lower East Side. 



32 



PREVIOUS EXAMINATION QUESTIONS. 



Municipal Civil Service Commission. 
MEAT INSPECTOR. 

TECHNICAL. 

Date: June 25. 1908. 

(To be finished by 1.30 p. m.) 

1. (a) Give in detail the process of cur- 
ing a ham from the time it is trimmed until 
it is ready for shipment, (b) Describe a 
modern method of making lard on a large 
scale. 

2. (a) Explain how ordinary pork sau- 
sages are made, naming the various ingre- 
dients, showing the proportion of each, (b) 
Do the same for frankfurters, (c) How 
would you detect bad meat in sausages? 

3. (a) How would you determine 
whether or not a forequarter of beef was 
fit for human food? (b) How would you 
differentiate between meat that was aging 
and meat that was decomposing? (c) In 
a freshly slaughtered steer, where would 
you look for evidence of tuberculosis and 
how would you determine that it was in- 
fected with tuberculosis and not pneu- 
monia? 

4. Tell what you know about each of the 
following: (a) Stearin; (b) Measly meat; 
(c) Wooden tongues; (d) Septicemia. 

5. What preservatives and coloring mat- 
ters are used in meats? Which of these 
preservatives and coloring matters are for- 
bidden for use in New York City by the 
Board of Health? What appearances or 
conditions would lead you to suspect that 
a forbidden preservative or coloring mat- 
ter had been used? 

6. What are the indications that poultry 
has begun to spoil? What is the appear- 
ance of a fowl affected with pip, with roup, 
with gapes? What artificial methods are 
used for keeping poultry? 

7. How would vou recognize meat infla- 
tion? Why is it done and what are the ob- 
jections thereto? How would you be able 
to distinguish between a lamb and a sheep, 
if both were caul dressed and of the same 
size? 

8. Write a letter to the Chief Inspector 
showing how meats are handled and kept 
under modern methods of cold storage. 
Sign this report "John Doe." 

9-10. Give the name and describe the 
condition of each specimen shown you. 
(The candidate should make notes at times 
of inspection and afterward write descrip- 
tion in full, arranging his answers to corre- 
spond with the number of each specimen.") 



ARITHMETIC. 

(To be finished by 4 P. M.") 

Give all the figuring on the ruled sheets. 

1. A butcher having 275 lbs. nf beef, 

held it until 3/16 had become mouldy. He 



then sold the rest at an average of 15 cents 
a pound. How much did he receive? 

2. Add; 7654327654 

9876543234 
1234567890 
6549872345 
3243235432 
8762187654 
4545454545 
3876987435 
8765432345 
5678987657 

3. At 16 and ^ cents per pound, how 
many pounds of pork can be bought for 
$4.19. 

4. Multiply 68745 by 907. 



Municipal Civil Service Commission. 

New York. 

FISH INSPECTOR. 

Technical. 

Dated June 24, 1908. 
(To be finished by 1:30 P. M.) 

1. (a) In putting up salmon in cans, 
what precautions must be taken so that the 
fish may continue sound and wholesome 
for as long a period as possible? (b) De- 
scribe a method of preserving salmon in 
addition to the canning method. 

2. (a) In a general way, name the local 
waters from which oysters may not be taken 
for sale in New York, giving reasons for 
the prohibition, (b) Describe the method 
of fattening oysters, and explain the dan- 
ger that may result from the fattening pro- 
cess, (c) Name five varieties of oysters 
usually on sale in New York, specify the 
manner in which the different types may 
be distinguished and name the waters in 
which each variety is raised. 

3. How may you test the litness of a 
salmon as an article of food (a) by simple 
inspection; (b) by handling; (c) by placing 
it in the water? 

4. (a) How would you determine 
whether, in a lobster, it was placed in the 
hot water alive or dead? (b) In what way 
would you find out whether or not a boiled 
lobster was fit for food? 

5. Mention any chemicals you know to 
be employed for the purpose of giving fish 
a natural appearance, describe the rnethod 
of using such chemicals, and explain the 
injurious effects produced by their use. 

6. (a) In inspecting a boat load, tell 
how you would distinguish dead clams from 
live ones, (b) What course would you fol- 
low if you discovered many dead clams in 
a boat load? 

7. (a) How would you determine that 



33 



a frozen fish was good for food? (b) How 
long can fish be left in cold storage with- 
out losing their nutritive qualities? 

8. Write a report describing the results 
of an inspection of a quantity of fish which 
j'ou found on sale in Fulton Market and 
were obliged to condemn as unfit for food. 
Sign this report "John Doe." 

9-10. Give the name and describe the 
condition of each specimen shown you. 
(The candidate should make notes at the 
time of inspection and afterward write de- 
scription in full, arranging his answers to 
correspond with the number of each speci- 
men.) 



ARITHMETIC. 

(To be finished by 4 P. M.) 

Give all the figuring on the ruled sheets. 

1. Add: 8765432323 

2498789876 
9496954323 
1876543456 
7865434565 
3845676789 
6574345676 
4534876987 
5843456765 
6543454345 

2. If 3/5 of a piece of land cost $12,000, 
how much would two such pieces cost? 

3. How much would 27^ rolls of cloth 
come to at $12.75 a roll? 

4. Divide 11173080 by 27385. 



Municipal Civil Service Commission. 

INSPECTOR FRUITS AND VEGE- 
TABLES. 

TECHNICAL. 

Date: June 26, 1908. 
(To be finished by 2 p. m.) 

1. What fruits picked before ripening 
will decompose and not ripen? Name the 
fruits which after being frozen become un- 
fit for food. Tell what you know about the 
transportation and marketing of pineapples 
and mangoes. 

2. What are "pricked" potatoes? Define 
potato scab, blight and brown rot. H you 
have a cargo of barrels of potatoes to in- 
spect of a morning, how would you proceed 
to do so with quickness and accuracy? 

3. Tell exactly what you as Inspector 
would do upon seeing ofifered for sale: (a) 
Figs exposed to the air and covered with 
flies; (b) yellow "cukes"; (c) "nested" 
string beans; (d) cocoanuts with one eye 
plugged; (e) black bananas; (f) rice cauli- 
flower; (g) slices of pineapples on a tray. 

4. What are the differences in color and 
other appearances between (a) unripe and 
rotten red bananas; (b) discolored and 
"speck" pineapples; (c) blistered and speck 
tomatoes. 



5. What examination would you make of 
the following vegetables and what condi- 
tions would cause you to condemn the 
same for food: Onions, letteuce, turnips, 
peas-in-the-pod, cucumbers, spinach, rhu- 
barb, cabbage and green corn? 

6. What appearances and conditions in 
dried or evaporated apples and apricots 
would cause you to reject them for food 
purposes? What conditions would tend to 
cause deterioration in dried apples? You 
are ordered to take a sample of dried ap- 
ples for laboratory analysis; tell fully what 
you would do. 

7. In a physical examination of the fol- 
lowing preserved substances in glass jars, 
what would lead you to suspect adultera- 
tion? (a) Tomatoes; (b) pickles; (c) cher- 
ries; (d) strawberries; (e) raspberries; (f) 
chow-chow; (g) rhubarb. What does a 
concave head on a can indicate? 

8. A carload of potatoes, crated toma- 
toes and yellow turnips arrives at the ter- 
minal in New York in a frozen condition. 
Tell what disposition you would order for 
these vegetables and give your reasons 
therefor in the form of a report to the 
Chief Inspector. (Sign this report "John 
Doe.") 

9-10. Give the name and describe the 
condition of each specimen shown you. 
(The candidate should make notes at time 
of inspection and afterward write descrip- 
tion in full, arranging his answers to corre- 
spond with the number of each specimen.) 

ARITHMETIC. 

(To be finished by 4 p. m.) 

Give all the figuring on the ruled sheets. 

1. If a dealer buys 76 boxes of cherries 
at auction, paying at rate of $1.17^, and 
sells them in two lots, 36 boxes at $1.22^ 
and the remainder at $1.18^, what does he 
gain? 

2. Add: 5432345432 

8765434567 
8765678987 
7654567654 
9876789876 
8765456765 
6765456543 
4323432343 
2131567650 
3935373676 

3. If 60 lemons in a box were rotten and 
the box still had 5/7 of the whole in good 
condition, how many lemons did the box 
contain at first? 

4. Divide 5445636 by 6748. 



INSPECTOR OF FOODS. 

September 2, 1903. 

Note: — All candidates had to answer 
questions 1 to 4. After answering all those 
questions, candidates were allowed to select 
one of the four divisions offered. No credit 
was given to a candidate in any division 



34 



who undertakes to answer questions in 10, 11, 12. Give the name and describe 

more than one division. the condition of each specimen shown you 

(See No. 10, Division 1.) 
SPECIAL. 



1. What are the duties of a Food In- 
spector? 

2. To what extent should a Food In- 
spector acquaint himself with (a) the 
sources of supply; (b) the seasons at which 
different kinds of food are offered in the 
markets; (c) the points at which these sup- 
plies are delivered in the city; (d) the dis- 
tribution of such supplies to the different 
places of sale? 

3. How should an ice box be connected 
with the sewer? Draw a plan showing pipes 
and connections. 

4. You are sent as an Inspector to visit 
five different places where food is offered 
for sale. In some of these places you find 
the food not fit for use. In some you find 
bad arrangements. Assuming such facts 
as you please, write a report to the Chief 
Inspector, giving the results of your in- 
spection. 

I. MEAT AND POULTRY. 

5. State the common terms applied to 
diseased or unfit veal, mutton, pork and 
poultry and define precisely each term. 

6. (a) What is pleuro-pneumonia and 
what animals are subject to that disease? 
(b) What are the indications of this disease 
in animals before and after slaughtering? 

7. What is the "Kosher" method of 
slaughtering? 

8. What are the common diseases (a) of 
hogs; (b) of poultry? How are they to be 
detected? Which of them makes the ani- 
mal unfit for food? 

9. How can the existence of fever in an 
animal at the time of slaughtering be de- 
tected in the dressed meat? How is the 
temperature of a living animal ascertained? 

10. 11, 12. Give the name and describe 
the condition of each specimen shown you. 
(The candidate was advised to make notes 
at the time of the inspection and afterward 
write descriptions in full, arranging his an- 
swers to correspond with the number of 
each specimen.) 

II. FISH. 

5. What kinds of fish are found in our 
markets and at what time of year is each 
kind offered fore sale? 

6. Name the principal sources of supply 
of each kind you have mentioned in your 
answer to question 5. 

7. In inspecting fish, state precisely to 
what points you would direct your atten- 
tion and what indications would, in your 
opinion, show that the fish were unfit for 
sale. Answer this question fully. 

8. Answer the question put in No. 7 with 
reference both to cooked and uncooked 
shellfish. 

9. How would you test canned fish and 
oysters without opening the cans? 



IIL MILK. 

5. Give the terms in common use ap- 
plied to milk in its different forms and 
stages and describe precisely the meaning 
of each term. State which of these, in your 
opinion, makes the milk unfit for sale, and 
state what test you would make of a speci- 
men submitted to you to determine its 
character. 

6. What is a lactometer? Describe it 
and state how it is used. 

7. How would you test canned con- 
densed milk without opening the can? 

8. State what, in your opinion, are the 
necessary arrangements, conditions and 
appliances of places where milk is kept on 
sale. What is the proper temperature at 
which to keep milk in places of sale? 

9. Name the most common adulterants 
of milk; state for what purpose each is 
used; how you would try to detect it, and 
in what way, if at all, each is harmful. 

10. 11, 12. Examine each specimen shown 
you and give your opinion of it. (See No. 
10, Division 1.) 



IV. FRUIT AND VEGETABLES. 

5. Describe "baked" bananas, "speck" 
pine, "baked" orange; what causes these 
imperfections and how are they detected? 

6. What conditions, in your opinion, 
would make potatoes, cabbages and toma- 
toes unfit for sale, and how would you de- 
termine these conditions? 

7. State fully the proper arrangements 
and appliances of shops where fruit and 
vegetables are on sale. 

Describe fully your method of judging 
cocoanuts. 

9. How do you test canned goods with- 
out opening? State fully. 

10, 11. State the principal sources of 
supply and all the seasons of sale of the 
staple fruits and vegetables in New York 
City. 

12. Is there any special care to be taken 
in inspecting fruit offered for sale on the 
street? If so, what? 

13. How do you test melons without 
cutting? What do you consider the prac- 
tical value of the test? 

14. What are "soaked" canned goods? 



ARITHMETIC. 



1. Add 



2. Subtract 

3. Multiply 

4. Divide 



789658 
937878 
659763 
976842 
768247 
542075 
238976 

43087 by 6098 
2911767 by 4789 



35 



Civil Service Commission. 

City of Chicago. 

FOOD INSPECTOR. 

Division H, Grade II, $1,080. 
SPECIAL SUBJECT. 

1. (a) What diseases would you look for 
in the inspection of slaughtered cattle and 
hogs? (b) Describe the lesions that would 
lead you to condemn the whole or part of 
a carcass. 2. (a) How would you deter- 
mine that carcass of beef sent in to the 
city by express was tubercular? (b)_ How 
would it appear if the animal had died of 
tuberculosis? 3. (a) How would you de- 
termine that a calf slaughtered for veal was 
less than two weeks old? (b) Why and 
when should veal be condemned? 4. What 
would be your rule as to the condemnation 
or otherwise of a carcass of an animal that 
had been accidentally injured so as to reti- 
der slaughter necssary?_ 5. What condi- 
tions in and around a milk depot may ren- 
der the milk dangerous and detrimental to 
health? 6. (a) What diseases of the cow 
render the milk unfit for food? _(b) How 
is tuberculosis recognized in dairy cattle 
and what precautions should be taken to 
prevent the spread of tuberculosis by the 
milk supply? 7. (a) The milk from what 
sources is required to be pasteurized by the 
Chicago ordinance? (b) State in detail 
what observations should be made in the 
pasteurization plant to determine its effi- 
ciency? 8. (a) Why should ice be in- 
spected? (b) What things or conditions 
should not be permitted in connection with 
the making of ice on lakes or artificially? 
9. (a) What canned goods are apt to spoil 
and become dangerous to health? (b) How 
would you recognize spoiled canned goods 
and how should they be disposed of? 10. 
Describe the effect of cold storage on poul- 
try and game. 

ARITHMETIC. 

1. Compute and give total of the follow- 
ing bill: 15 bbls. flour at $5.50 per bbl., 868 
lbs. of sugar at .05!^ per lb., 48 gals, syrup 
at M% per gal., 11 lbs. butter at .28 per lb., 
1121/4 lbs. lard at .08 per lb. 2. A helper 
receives $15 per week; he works 49 weeks 
a year; his expenses are $396 a year. How 
many years will it take him to save $2,712? 
3. A wholesale dealer bought 8,270 barrels 
of sweet potatoes at $1.75 a barrel; he sold 
3/5 of them at $2.25 a barrel and the re- 
mainder at $1.90 a barrel. How rnuch did 
he gain? 4. A can inspect a district in 12 
days and B can inspect the same district in 
10 days. How long will it take both work- 
ing together to inspect it? 5. If milk con- 
tains 4^ per cent, butter, how many pounds 
of butter are there in 265 gallons of milk? 
(1 gal.=8 lbs.) 

EXPERIENCE AND PENMANISHIP. 

1. How old are you? 2. What has been 
the extent of your education? State what 



schools you have attended, how long and 
certificates you hold, if any. 3. What ex- 
perience have you had in handling or deal- 
ing with the following food products: (a) 
meat, (b) milk, and other dairy products, 
(c) fruits and vegetables, (d) groceries and 
canned goods? Explain fully in each in- 
stance, stating when, where, how long, and 
the nature of your work. 4. Have you ever 
had any experience as a food or meat in- 
spector? If so, state when, where, how 
long. 5. State any other experience or 
training that you may have had that would 
tend to fit you for the position of food in- 
spector. 

REPORT. 

Write a report describing the result of 
an inspection of a quantity of fish which 
you found on sale in a market and were 
obliged to condemn as unfit for food. 



Civil Service Commission. 

City of Chicago. 

MEAT INSPECTOR. 

DUTIES. 

1. State in detail all the duties that you 
assume a meat inspector may be called 
upon to perform. 

2. Name the affections on account of 
which you would condemn as unfit for food, 
flesh from animals that were slaughtered 
while suffering from them. 

3. On inspecting a freshly slaughtered 
carcass, why should special attention be 
paid to the condition of the lymphatic 
glands? 

4. Would you advise butchers to let the 
interior lining of the chest on the carcass 
remain? If so, why? 

5. Generally speaking, how can the in- 
spector best determine the age of the car- 
cass? 

6. What is the general appearance of 
flesh of an animal that has not been bled? 

7. What would be your rule as to the 
condemnation or otherwise of the carcass 
of an animal that had been accidentally in- 
jured so as to render slaughter necessary? 

8. What disposition would you advise of 
the carcass of an animal that had become 
cast in a stall and slowly died of suffoca- 
tion? 

9. Would you pass the flesh of animals 
that were killed by lightning or electricity? 

10. How would you test the truth of a 
statement that an animal had been "struck 
by lightning"? 

11. What is the effect of death by as- 
phyxia upon the flesh of animals? 

12. Would you condemn the carcass of a 
young pig that you knew had suffered from 
epilepsy? 

13. Discuss the causes and post-mortem 
conditions of peritonitis. 



36 



14. How far may the inspector be guided 
by the condition of the liver in determining 
the fitness of a carcass? 

15. What are some morbid post-mortem 
conditions that should lead to the condem- 
nation of the kidneys? 

16. In general, give three rules to follow 
in each of which case the entire carcass 
ought to be condemned. 



Civil Service Commission. 

City of Chicago. 

BUR. CHIEF FOOD INSPECTOR. 

SPECIAL SUBJECT. 

1. (a) What is the standard analysis of 
(1) milk, (2) cream, (3) butter, (4) cheese? 
(b) What practical test should be used to 
determine whether a firkin exposed in a 
grocery store contained butter, oleomar- 
garine or renovated butter? 

2. (a) Name the domestic food pre- 
servatives the use of which is permissible 
under the Illinois State food law. (b) 
Name the chemical preservatives the use of 
which is not permissible under the same. 

3. Describe in detail the appearance and 
condition of poultry, game and fish which 
would warrant the Chief Food Inspector in 
condemning same. 

4. Describe the appearance and condition 
of fruits aiid vegetables which would war- 
rant him in condemning same. 

5. Describe the appearance and condition 
of cut meats which would warrant him in 
condemning same. 

6. (a) Name ten foods (aside from 
spices) which are frequently adulterated, 
and name the adulterants used in the par- 
ticular cases. (b) Name five spices and 
their most common adulterants. 

7. State fully how to inspect and detect 
spoiled fruit or vegetables in cans. 

8. (a) What is a common standard egg? 
(b) Describe fully a practical test to detect 
spoiled eggs. 

9. What is the proper duty and method 
of procedure of a milk or dairy inspector 
under each of the following cases: (a) 
When a diseased cow is found in a dairy? 

(b) When a case of smallpox is discovered 
in a house in which there is a milk depot? 

(c) When a milk dealer refuses admission 
to his wagon to a city milk inspector? (d) 
When brewery refuse is found in the pos- 
session of a dairyman? 

10. Describe fully and in detail the sani- 
tary surroundings of an ice house and lake 
from which domestic ice may properly be 
obtained. 

11. Assuming that the Chief Food In- 
spector has charge of restaurant inspectors 
and is about to instruct his men concerning 
their duties, state fully what instructions 
he should give them concerning their work 
and the matters they, as such inspectors, 
should especially inquire into. 

12. Write a paper of not less than 200 
words, discussing the question of cold stor- 



age of food, with special reference to the 
preservation of wholesomeness and nutri- 
tive value of same, touching especially on 
the preparation and proper condition of 
food which IS to be placed in cold storage, 
the proper care of same while in, and also 
after removal therefrom, and the length of 
time foods may properly be kept in same. 

13. Assuming that the Chief Food In- 
spector has under his supervision 15 meat 
inspectors, 8 dairy inspectors, 5 ice inspec- 
tors, 15 milk inspectors, 10 restaurant in- 
spectors, state fully what field organization 
of such forces he should make so as to get 
most effective inspections; what reports he 
would require and what check or supervis- 
ion he would exercise over his men to get 
efficient service and a full day's work from 
each. 

14. State fully how the Chief of Bureau 
of Food Inspection would classify and re- 
cord the reports and information gathered 
by his inspectors, giving fully the system 
of records which should be kept of the 
work and the information thus obtained. 



Municipal Civil Service Commission. 

FOODS, INSPECTOR OF— GROUP I— 
MEATS & FISH. 

Date: April 13, 1914. 

1. Name and give symptoms of the prin- 
cipal diseases which would render the flesh 
of cattle unfit for food. Give your reasons. 

2. Name and give symptoms of the prin- 
cipal diseases which would render the flesh 
of hogs unfit for food. Give your reasons. 

3. Describe in detail the conditions 
which would indicate immature veal. 

4. Give in detail the process of (a) corn- 
ing beef; (b) smoking sturgeon; (c) manu- 
facturing sausages; (d) the proper selec- 
tion and preparation of casings. 

5. What are the essential features in 
the inspection of dressed poultry? 

6. (A) What are the first signs of de- 
composition in (a) fresh beef; (b) fresh 
fish? (B) What substances, if any, are 
used to conceal evidence of decomposition 
in either of above products? 

7. What conditions in a retail market 
would you condemn as contaminating? 

8. As an Inspector of Foods, you are re- 
quired to investigate the condition of the 
oysters sold in your district: (a) Detail 
your procedure, mentioning the essential 
points to be noted in their production and 
distribution, (b) State how a sample of 
shucked oysters should be taken, and what 
precautions should be observed in its de- 
livery to the laboratory for examination. 

9. Describe in detail how a slaughter 
house should be constructed, including pro- 
vision for the care of animals before, and 
the protection of carcasses after slaughter. 

10. On a Thursday the Supervising In- 
spector receives a complaint that John Doe, 
proprietor of a retail fish market, has just 
purchased a quantity of unsound weakfish. 



37 



You are detailed to make an investigation. 
Friday morning when you inspect Doe's ice 
box you find a quantity of decomposed 
weakfish which he insists are not for sale, 
but are being held pending transfer to the 
incinerating plant. 

Write a concise report of your investi- 
gation, outlining the evidence which you 
secured for maintaining a prosecution. 

N. B. 1. — This question will be rated on 
the character of evidence presented, and 
on composition, writing and spelling. 

N. B. 2. — Do not sign any name, number, 
initials or title or you will be disqualified. 



Municipal Civil Service Commission. 

FOODS, INSPECTOR OF— GROUP II 
—GENERAL GROCERIES. 

Date: April 14, 1914. 

1. Describe how an inspection should 
be made, and what forms of adulteration 
should be looked for in a plant inanufac- 
turing so-called "soft drinks." 

2. (A) Detail, with your reasons, the 
proper method of sampling (a) shell; (b) 
frozen and (c) desiccated eggs. (B) How 
can the quality in each of the three above 
mentioned forms be determined? (C) De- 
scribe the process of candling eggs and 
state the distinctive features relied upon 
to determine the grade. 

3. What are the common adulterants of 
the following products? 

Extract of Vanilla. 

Ground black pepper. 

Strawberry fruit syrup. 

Grape Jelly 

Olive Oil. 

Honey. 

Molasses. 

Maple Syrup. 

Cider Vinegar. 

Ground roast coflfee. 

4. What are the conditions usually found 



in the following products, rendering them 
unfit for food? 
Wheat Flour. 
Corn Meal. 
Mince Meat. 
Dried Apples. 
Tomato Paste. 
Canned Vegetable. 
Dried Prunes. 
Oranges. 
Bananas. 
Confectionery. 

5. In which of the products, if any, 
enumerated in question 4, and by what 
method, can the unwholesome condition 
be determined without laboratory examina- 
tion? 

(To be finished by 4 p. m.) 

6. What conditions in a retail grocery 
store should be condemned as contamin- 
ating? 

7. What are the principal features to be 
noted in the inspection of a bakery? 

8. What class of food products, if any, 
may be exposed upon the street for sale 
and what precautions should be observed 
in the display? 

9. As an Inspector of Foods, you are 
required to investigate the quality and con- 
dition of general groceries, fruits, vege- 
tables and beverages in the hotels and res- 
taurants of your district and to secure the 
evidence for prosecution of violations where 
found. 

Detail your procedure. 

10. Write a report of not more than 
200 words to the Supervising Inspector, 
outlining the evidence you have secured for 
the purpose of maintaining a prosecution 
against John Doe for selling storage eggs 
in cartons labeled "Fresh Country Eggs." 

Note 1. — This question will be rated on 
the character of evidence presented, and 
on composition, writing and spelling. 

Note 2. — Do not sign any name, num- 
ber, initials or title or you will be dis- 
qualified. 



38 



RULES RELATING TO EGG BUSINESS, POULTRY 
SLAUGHTER HOUSES AND CANNED GOODS. 



Dept. of Health, City of New York. 

RULES AND REGULATIONS 

To Be Observed in Conducting the 

WHOLESALE EGG BUSINESS. 

Section 42, Sanitary Code. 

No meat, fish, eggs, birds, iowl, fruit, 
vegetables or milk not being then healthy, 
fresh, sound, wholesome, and safe for hu- 
man food, nor any meat or fish that died 
by disease or accident, shall be brought 
into the City of New York, or offered or 
held for sale as such food anywhere in said 
city, nor shall any such articles be kept nor 
stored therein. 

For the purposes of this section, any 
meat, fish, eggs, birds, fowl, fruit, vege- 
tables or milk offered for sale anywhere 
in the city by dealers in food, shall be 
deemed to be offered or held for sale as 
food. 

Section 48, Sanitary Code. 

No meat, fish, fruit, vegetables, eggs, milk 
or other food or unwholesome liquid shall 
be sold, held, offered for sale, labeled or 
any representation made in respect thereof 
under a false name or quality, or as being 
what the same is not, as respects whole- 
someness, soundness or safety for food or 
drink. 

Section 48A. 

No perons shall break out eggs for sale, 
or conduct the business of breaking out 
eggs, to be canned, frozen, dried or used in 
any other manner in the City of New York, 
and no eggs broken from the shell, whether 
canned, frozen, dried or . treated in any 
other manner, shall be received, held, kept, 
sold, offered for sale, or delivered in the 
City of New York, without a permit from 
the Board of Health, and subject to the 
conditions thereof, and subject also to the 
rules and regulations adopted by the said 
Board of Health. 

A. No person shall receive, hold, keep, 
sell or offer for sale, or deliver, as or for 
food, or to be used in food, in the City of 
New York, any canned, frozen or dried 
eggs, or eggs broken from the shell which 
are adulterated or to which has been added 
any poisonous ingredients, or any ingre- 
dient which may render such eggs injuri- 
ous to health, or to which has been added 
any antiseptic, preservative or foreign sub- 
stance not evident and not known to the 
purchaser or consumer, or which shall con- 
tain filthy, decomposed or putrid animal 
matter. 

B. No person shall receive, hold, keep. 



sell or offer for sale, or deliver in the City 
of New York, any eggs known as "spots," 
except m cases which shall be plainly and 
mdelibly labeled, at both ends, with the 
printed words "Spot Eggs," with block let- 
ters at least two inches high and one and 
one-half inches wide, with no intervening 
mark or lettering between the words or the 
letters composing the words, and a record 
of such eggs and the disposition thereof 
shall be kept as required by the Rules and 
Regulations of the said Board of Heahh. 

The terms "spots" and "spot eggs," when 
used herein, mean all unsound eggs, in- 
cluding those affected by moulds, partly de- 
composed, broken yolked, blood ringed or 
veined, partially hatched, sour, or eggs the 
shells of which are so broken or cracked 
that the contents are leaking therefrom. 

For the purposes of this Section, a case 
of eggs shall be deemed to be a case of 
"spot eggs" if 50 per cent, or more of the 
eggs in the case are "spots," as defined 
herein. 

Abstract from Rules and Regulations. 

No person shall wilfully or intentionally 
crack or check eggs intended for sale in 
the shell, the shells of which are whole and 
sound, with intent to make any false repre- 
sentation in respect to the quality thereof 
or as being what the same are not, as re- 
spects wholesomeness, soundness or safety 
for food. Wilful cracking or checking of 
egg to be sold from the shell shall be 
prima facie evidence of intent to deceive. 

Eggs broken from the shell, intended for 
food purposes, shall be promptly cooled to 
a temperature not to exceed 50 degrees 
Fahrenheit, and shall be deemed adul- 
terated for the purposes of this section if 
the temperature at the time of delivery to 
the consumer be above said temperature. 

No person shall receive, have, hold, sell 
or offer for sale or deliver in the City of 
New York any eggs broken from the shell, 
designed for use in manufacturing processes 
or for tanning, unless the same shall have 
been denaturized by some denaturant ap- 
proved by the Board of Health. The cans 
or receptacles containing eggs broken from 
the shell, designed for use in manufactur- 
ing processes, or for tanning, shall be plain- 
ly' and indelibly labeled "For manufactur- 
ing purposes — denatured with," to which 
shall be added the name of the denaturant. 

The term denaturize where used herein 
as applied to eggs, means eggs that are 
broken into receptacles into which has pre- 
viously been placed a denaturant, or de- 
naturants approved by the Board of Health, 
in proportions as may be prescribed, and 
the mixture thus made thoroughly stirred, 
or transferred to receptacles promptly after 
breaking and on the premises where broken 



39 



to receptacles into which has previously 
been placed a denaturant or denaturants, 
approved by said Board in proportions as 
may be prescribed, and the mixture thus 
made thoroughly stirred. 

By order of the Board of Health. 

EUGENE W. SCHEFFER, 

Secretary. 

RULES AND REGULATIONS 

to be observed in conducting 

POULTRY SLAUGHTER-HOUSES 

in the City of New York. 

1. The floors of these premises must be 
swept, flushed and deodorized at the close 
of each day's business. 

2. All parts of the walls and ceilings, 
which are not sheathed with metal, must 
be cleaned, painted or whitewashed as often 
as required by the Department of Health. 

3. All parts of cages (other than the 
floor) and gutters must be cleaned or 
painted as frequently as may be required. 
The floors of all cages must be scraped 
and cleaned immediately after emptying. 

4. No cage shall be used for the stor- 
age of fowl for a longer period than three 
days, without emptying and cleaning. 

5. The sheathed sides of the killing- 
room, the absorption-box and the gutter 
beneath the same must be thoroughly 
cleaned with a strong solution of soda and 
flushed at the close of each day's work. 

6. Poultry is to be killed in that part of 
the premises set apart for that purpose, ex- 
cept that, when desired, a galvanized iron 
water-tight can may be used, provided the 
blood is properly absorbed by sawdust. 

7. Sawdust which has been used, and all 
other refuse, of any kind whatsoever, must 
be deodorized and removed from the prem- 
ises daily. 

8. No empty crates may be stored on the 
premises except in such places as may be 
approved by the Department of Health. 

9. The accumulation of disused barrels, 
boxes, or other offensive material will not 
be allowed upon the premises. 

10. No poultry are allowed at liberty on 
the premises. 

11. A permit to conduct a poultry 
slaughter house does not include the privi- 
lege of selling live poultry, and no live 
poultry may be sold from a poultry 
slaughter house. 

Any violation of these regulations will be 
deemed sufficient cause for the revocation 
of the permit to slaughter poultry. 

By Order of the Board of Health. 

DEPARTMENT OF HEALTH, 

City of New York. 

Regulations for the Collection of 

CANNED GOODS. 

All wholesalers of foodstuffs in the City 
of New York will be allowed to indicate 



one point of collection within the said City 
of New York for the purpose of the collec- 
tion of "swelled" and otherwise defective 
canned goods which have been condemned 
or held for disposition by the Department 
of Health of the City of New York. 

It is hereby indicated that permission will 
be given to every wholesaler to retain the 
goods condemned by this Department for 
a period of twenty days after said goods 
have arrived at the distinct establishments 
indicated above, there to be held this time 
pending communication of the wholesaler 
with the manufacturer in order to inform 
himself regarding said condemnations. 

Upon condemnation of goods by an In- 
spector of the Health Department, the said 
Inspector will make out a form in dupli- 
cate which will contain the following data: 

The name of the individual or hrm own- 
ing, at the time of condemnation, the goods 
condemned. 

The number of cans condemned. 

The weight of cans condemned and arti- 
cles condemned, as well as for what said 
cans have been condeinned. 

This is to be signed by the Inspector 
condemning each lot of goods. 

Section 58, Sanitary Code: "Upon any 
cattle, milk, meat, birds, fowl, fish or vege- 
tables being found by an Inspector or other 
officer of this Department in a condition 
which renders them, in his opinion, un- 
wholesome and unfit for use as human 
food, or in a condition or of a weight or 
quality in this code condemned or forbid- 
den, he is empowered, authorized and di- 
rected to immediately condemn the same 
and cause it to be removed to the offal or 
garbage dock for destruction, and report 
his action to the Department without de- 
lay. 

"And the owner or person in charge 
thereof, when so directed by the said In- 
spector or by an order of the Sanitary Su- 
perintendent, or an Assistant Sanitary Su- 
perintendent, shall remove, or cause the 
same to be removed, to the place desig- 
nated by the said Inspectors or the order 
of said Sanitary Superintendent or Assist- 
ant Sanitary Superintendent, or to the offal 
dock, and shall not sell, or offer to sell, or 
dispose of the same for human food. And 
when, in the opinion of the Sanitary Super- 
intendent, or an Assistant Sanitary Super- 
intendent, any such meat, fish, fruits or 
vegetables shall be unfit for human food, or 
any such animal, cattle, sheep, swine or 
fowls, by reason of disease or exposure to 
contagious disease, shall be unfit for human 
food, and improper or unfit to remain near 
other animals or to be kept alive, the Board 
of Health may direct the same to be de- 
stroyed as dangerous to life and health, 
and may order any such animals, cattle, 
sheep, swine or fowls to be removed by 
any Inspector, police officer, officer or 
agent of this Department to be killed and 
taken to the offal dock." 

Those goods or lots of goods over which 
a question may arise as to the actual de- 
composition having taken place in the same. 



40 



will be analyzed by this Department in or- known as "springers" or "flippers" will 

der to determine whether the said goods upon request, have samples taken and an- 

are unfit for human consumption. Those aiyses made, 

lots of goods containing cans commonly Respectfully, 



REPORT FORMS OF THE HEALTH DEPARTMENT. 



RECORD OF SPOT EGGS. 

Gentlemen: 

In accordance with the requirements of 
Section 48a of the Sanitary Code of the 
Department of Health, City of New York, 
I herewith beg to submit the following 
weekly report of Spot Eggs candled out 

by me during the week ending 

, 1911. 

Cases of 30 dozen each. 

Tubs of dozen (Spots). 

Tubs of dozen (Rots). 

These eggs were disposed of: 
Spots to 

Rots to 



Signature. . 
Address. 



NOE: — This report of egg dealers to 
be submitted to the Department of Health 
every Saturday. 

RECORD OF SAMPLES TAKEN FOR 
ANALYSIS. 

DIVISION OF LABORATORIES- 
CHEMICAL LABORATORY. 

Analysis No 

Date Received 

Date Reported 

Received from 

Marked 

Reason for Analysis 

Result of Analysis 

Analysis approved, 



Evidence of Sale 

Date summons procured 

Held on Bail Result of 

trial 

Sample taken and information obtained by 

Inspector of Foods. 

REPORT OF VIOLATION OF SANI- 
TARY CODE. 

DEPARTMENT OF HEALTH, CITY OF 
NEW YORK. 

Name 

Address 

To the Assistant Sanitary Superintendent 
in Charge of Division of Food Inspection. 

Sir: 

I have the honor to report that: 

On 191.., I 

made an inspection of above premises; said 

premises consisting of a 

of which 

of Ave., Str. is owner. 

in charge. 

That 



Chemist. 



Reference Action 

C. C File under. 



Prosecute — Do not Prosecute. 



Assistant Sanitary Superintendent 

in charge of 

Division of Food Inspection. 



Name 

Address 

Date Time.. 

Sample of Sample No. 

Amount Purchased 

Amount Paid 

Citizens' Complaint 

Business 

Years in Business 

Who in charge 



If on a citizen's complaint fill in the num- 
ber after "C. C." 

State specifically who was in charge of 
store at time of inspection. 

DATA. 

Summons obtained 191 

Summons returnable 191 

Issued by Magistrate 

District Court No 

Boro of 

Hearing before Magistrate 

District Court No 

Boro of 

on 191 



41 



Disposition: 

Held for Special Sessions in $ bail 

Discharged 

Fined $ 

(Cross out unused lines) 

Hearing before Special Sessions: 

Court Division 

Magistrate 191 

DISPOSITION: 

Food Inspector. 



RECORD OF SHIPMENTS STOPPED. 

DEPARTMENT OF HEALTH, 

THE CITY OF NEW YORK. 

Shipments Stopped. 

Name 

File No Address 

Patron of at 

Date of Inspection 

Inspector 

Reason for stopping shipment 



Dealer notified, 
Result 



RECORD OF DISPOSITION OF SPOT EGGS. 

DEPARTMENT OF HEALTH, CITY OF NEW YORK. 
Report of Dealers to be submitted to the Department of Health every Saturday. 

New York 191 

DEPARTMENT OF HEALTH, City of New York. 

Gentlemen: 

In accordance with the provisions of Section 48A of the Sanitary Code, I 
herewith beg to submit the following statement of Spot Eggs purchased by me 
during week ending 191 

Cases. Bbls. Cans. Tubs. Lbs. 

On hand week ending 191 

Bought from following dealers or candled on premises: 

Name Address 



Manufactured into Tanners' Yolk 
Tanners' Yolk sold to 



Total 



Name 



Address 



Cases. Bbls. Cans. Tubs. Lbs. 



Balance on hand 

Respectfully, 



Total 



Signed 

Address 



42 



OFFICIAL REPORT OF CONDEMNA- 
TION OF UNFIT FOOD. 

DEPARTMENT OF HEALTH, CITY OF 
NEW YORK. 

Division of Food Inspection. 

Consignee 

Place of condemnation 

To the Asst. Sanitary Supt. in Charge of 
Division of Food Inspection. 

Sir: 

I have the honor to report that on this 
day I condemned the following mentioned 

foodstuffs. Same were denatured on 

with 

and disposed of as follows : 

Articles condemned. Quantity. Remarks. 



,191. 



Inspector of Foods. 

RECORD OF ANALYSIS. 

DIVISION OF FOOD INSPECTION. 

Folder No. 

Premises 

Name 

Date Forwarded 

Date Returned 

Article Analyzed 

To Determine 



RESULT: 

Positive Negative . 

Inspector 



CERTIFICATE OF CONDEMNATION. 

DEPARTMENT OF HEALTH, 

The City of New York. 

191 

This is to certify that 

Location ha . . been 

condemned 191 , by order 

of the DEPARTMENT OF HEALTH, as 
unfit for human consumption and destroyed 

191 . 

Consignee 

Steamship 

Marks and numbers 



STUB. 

191 

Location 

Character !..'....'.!' 

Quantity 

Marks and numbers 

Date of seizure ] \ 

Date of destruction ,\ , 

Consignee 

Steamship [ 

Condemning Inspector 

Duplicate issued 

Triplicate issued 

REPORT OF ARREST FOR VIOLA- 
TION OF SANITARY CODE. 

DEPARTMENT OF HEALTH, 

of the City of New York. 

DIVISION OF FOOD INSPECTION. 

New York 191 

To the Chief of the Division. 

Sir: 

I respectfully report the following arrest 
and facts in connection therewith: 

Name of Defendant 

Address 

Place of Arrest 

Arresting Officer 

Violation 

Magistrate 

Magistrate's Court 

Magistrate's Disposition 

Date of Pleading 

Date of Trial 

Final Disposition 

Remarks 



Inspector of Foods. 

REPORT OF PROCUREMENT OF 
SAMPLE FOR ANALYSIS. 

DEPARTMENT OF HEALTH, 

The City of New York. 

DIVISION OF FOOD INSPECTION. 

New York 191 

To the Chief of the Division of Food In- 
spection. 

Sir: 



I have the honor to submit herewith a 

sample of for Chemical 

Analysis to determine from 

@ lbs. each lbs. (Address) 

Weights approximated. (Borough) Premises occu- 

Condemning Inspector pied and owned by 

a dealer in when sample 

Chief of the Division of Food Inspection, was procured. 

43 



Date sample was obtained 

Time of Purchase 

Amount purchased 

Amount paid for purchase 

From whom purchased 

Time delivered at Chemical Laboratory.... 

To whom delivered at 

Chemical Laboratory 

C. C Sample No 

Respectfully submitted, 



Food Inspector. 



ORDER DIRECTING DEALER TO AP- 
PEAR IN COURT. 

DEPARTMENT OF HEALTH, 

of the City of New York. 

New York 191 

Sir: 

You are hereby directed to meet Inspec- 
tor at the 

District Court on 

at 

By Order of the Board of Health. 



QUESTIONS AND ANSWERS ON INSPECTION OF MILK 

City and Country. 



The official advertisement containing the 
subjects, weights, duties and requirements 
is as follows: Duties, 5 (70% required); 
Experience, 5 (70% required). Age limits, 
21 to 45 years. Salary, $1,200. 

Duties: To inspect milk and all condi- 
tions and methods surrounding its produc- 
tion, distribution, and sale, including dairies, 
creameries, and Pasteurization plants. To 
instruct farmers and dealers m the im- 
provement and correction of conditions 
found to be contrary to the regulations 
of the Department of Health. 

Requirements: Candidates must have 
practical experience in dairying or other 
equivalent experience. Additional credit 
will be given for courses taken at a rec- 
ognized school of dairying or agricultural 
college. 

OTHER BOOKS TO STUDY. 

For duties, study Handbook on Sanita- 
tion, $L50; by mail, $1.65. "Testing Milk 
and Its Products," $1.25, by mail $1.35. 
"Modern Methods of Testing Milk and 
Milk Products" (278 pages), $1; by mail, 
$1.05. For laws, study "Building and 
Health Laws," (containing the Sanitary 
Code), 25 cents; by mail, 30 cents. 

Ques. 302: — What is the approximate 
chemical composition of pure milk? 

ANS.:— Total solids, 11^%. Water, 
88^%. Solids: Fat, 3%; Casein, 4%; Milk 
Sugar, 4%; Ash, ^%. 

Ques. 303: — What are the physical ap- 
pearances and characteristics of pure milk? 

ANS.: — The approximate chemical com- 
position of pure milk is as follows, on the 
average: 

Water, 87.4 per cent. 

Butterfat, 3.7 per cent. 

Casein and albumen, 3.2 per cent. 

Milk sugar, 5.0 per cent. 

Ash, .7 per cent. 



(b) The white color of milk which is evi- 
dently the striking feature in its appearance, 
is due to the fact that the butterfat of the 
milk it not dissolved in it but present in 
the form of minute globules. The fat glo- 
bules act on light in such a way as to pro- 
duce the white color. Besides the white 
color, the specific gravity of milk is one 
of its important physical properties. While 
100.0 cubic centimeters of pure water 
weigh exactly 100.0 grams, 100.0 cubic cen- 
timeters of pure cow's milk weigh never 
less than 102.8 grams and never more than 
103.5 grams. The specific gravity is deter- 
mined by means of the lactometer. Added 
water reduces the specific gravity. Added 
cream also reduces the specific gravity. 
Therefore, if the specific gravity, as shown 
by the lactometer, is low, it does not neces- 
sarily follow that water has been added. 
It may be that cream has been added, for 
all the lactometer shows. Therefore, don't 
condemn milk, or a mixture of milk and 
cream, on the lactometer test alone. 

Of the utmost importance to the Milk 
Inspector is that property of milk whereby 
the cream rises to the top. If milk is al- 
lowed to stand without agitation, the cream 
rises in less than one hour's time to such 
an extent that a sample taken from the 
surface contains much more fat than a sam- 
ple taken from the bottom. Manifestly, 
if an Inspector takes a sample from the 
bottom, without stirring the milk, it will be 
much poorer in fat than an average sample 
taken after thorough stirring. Thus, if the 
Inspector fails to stir the milk, he will 
cause an innocent milk dealer, whose milk 
is all right, to be fined for selling milk 
below grade in fat. Naturally, the Milk 
Inspector who makes such a mistake, is 
apt to be discharged, for the injustice he 
does to the milk dealer in that case is re- 
volting. Therefore, in order to keep out of 
trouble, it is absolutely necessary for a 
Milk Inspector to get into the habit of 



44 



strring the milk or cream of which he is 
about to take a sample. Candidates should 
bear in mind that not only milk has to be 
stirred before sampling, but cream as well, 
for the fat globules rise to the surface in 
cream also, not merely in milk alone. 

There are some stirrers in the market 
which are inefificient. A perforated metal 
bell with a handle attached, the whole thor- 
oughly tinned, makes a good stirrer. A 
combination stirrer and dipper is also use- 
ful. 

One of the striking characteristics of 
milk is its peculiarity of curdling in the 
presence of acid. Another one is that of 
turning sour on standing for several hours 
in a warm place at a temperature equal to 
summer heat. 

Ques. 304:— What is "Adulterated" milk 
of the Sanitary Code? 

ANS.:— Adulterated milk, according to 
the New York City laws, is any of the 
following kinds of milk: 

1. Milk containing more than 88 per 
cent, of water. 

2. Milk containing less than 12 per cent, 
of milk solids. 

3. Milk containing less than 3 per cent, 
of butter fat. 

4. Milk drawn from animals within fif- 
teen days before and five days after parturi- 
tion. 

5. Milk drawn from animals fed on dis- 
tillery waste or any substance in a state 
of fermentation or putrefaction or on any 
unhealthy food. 

6. Milk drawn from cows kept in a 
crowded or unhealthy condition. 

7. Milk from which any part of the 
cream has been removed. 

8. Milk which has been diluted with 
water or any other fluid, or to which has 
been added or into which has been intro- 
duced any foreign substance whatever. 

9. Milk, the temperature of which is 
higher than 50 degrees Fahrenheit, or which 
contains an excessive number of bacteria. 

Ques. 305: — What are the Standards of 
richness insisted upon for Saleable Milk? 

ANS.: — The standards of richness insisted 
upon by the various state and city boards 
are: 3.0, 3.25 and 3.5 per cent, for butter- 
fat; 12.0, 12.5 and 13.0 per cent, for total 
solids, and 8.5, 9.0 and 9.5 per cent, for 
solids not fat. 

While New York City requires only 3.0 
per cent, of fat, as a minimum, certain other 
cities located in those parts of the country 
where cows' milk is rich in fat, owing 
partly to the climate and the nature of the 
cow's food and partly to the breeds of the 
cows kept there, require more fat. Like- 
wise, while New York City requires only 
12.0 per cent, of total solids, certain other 
cities require a little more for similar rea- 
sons. 

Ques. 306: — State what you understand 
by casein. 

ANS.: — Casein is one of the substances 
contained in milk. It is contained in the 



curd which forms when milk sours. To- 
gether with the butter-fat it forms the 
curd. 

Ques. 307:— What is condensed milk? 

ANS.: — Condensed milk is milk from 
which considerable portions of the water, 
naturally present, have been removed by 
evaporation. Generally three gallons of 
milk are boiled down sufficiently until they 
make one gallon of condensed milk. The 
boiling is generally accomplished in a va- 
cuum pan, because it can be done more 
easily under reduced pressure. Condensed 
milk may be sweetened with sugar or un- 
sweetened. The unsweetened kind is gen- 
erally called "evaporated milk." 

Ques. 308: — State what you understand 
by sterilized milk. 

ANS.: — Sterilized milk is milk which has 
been heated to so high a temperature that 
all bacteria and similar micro-organisms, 
such as molds and yeasts, are killed in it. 
The temperature required to sterilize milk 
completely varies with the quality and ori- 
gin of the milk, but is generally in the 
neighborhood of 233 degrees Fahr. As all 
the enzymes in the milk are destroyed by 
that temperature, the milk sugar caramel- 
ized, and the albumen coagulated, steril- 
ized milk should not be fed to infants un- 
less sterilized by some other method than 
heat alone. 

Many housewives make a big mistake by 
feeding canned condensed milk with or 
without water to very small infants. Adults 
can eat it, but not infants, or at least not 
every day. Canned condensed milk is steril- 
ized milk. If it were not sterilized, it 
would not keep indefinitely. 

Ques. 309: — What is skimmed milk? 

ANS.: — Skimmed milk is milk from which 
the cream, which contains most of the 
butter-fat, has been removed. The removal 
of the cream may be accomplished by 
simply allowing it to rise to the surface and 
then skimming it ofi. As this process takes 
too long, however, the removal of the 
cream is generally accomplished by centri- 
fugal machines known as "separators." 

Skimmed milk, being deprived partly or 
wholly of the butter-fat, one of the most 
valuable constituents of milk, is not fit to 
be fed to babies who depend on it exclu- 
sively. For this and other reasons the City 
of New York prohibits the sale of skimmed 
milk. In other cities skimmed milk is fre- 
quently substituted for whole milk because 
it is much cheaper. 

Ques. 310: — What conditions would lead 
you to suspect that milk had been skimmed? 

ANS.: — :A lactometer reading above 110, 
a cream gauge reading less than 16, and a 
thin, poor appearance of the milk. 

Ques. 311: — What conditions would lead 
you to suspect that milk had been watered? 

ANS.:— A lactometer reading less than 
100, (2) a cream gauge reading less than 
16, and a poor look of the milk. 



45 



Ques. 312: — What conditions would lead 
you to suspect that milk had been skimmed 
and watered? 

ANS. : — (1) A normal reading of lacto- 
meter between 100 and 110, (2) a poor, thin 
appearance of the milk, (3) a cream gauge 
reading less than 16. 

Ques. 313: — What is colostrum? 

ANS.: — Colostrum is the milk yielded by 
a cow the first few days after calving. It 
is slimy and of a reddish color, and con- 
tains much more albumen than ordinary 
milk. Colostrum milk is not regarded as a 
safe food for human consumption and there- 
fore prohibited by most boards of health 
having milk inspection. 

Ques. 314: — What do you understand by 
the term "strippings"? 

ANS.: — Strippings are that milk which is 
drawn from a cow after she has become 
pregnant and before she has gone entirely 
"dry." Such milk is generally rich in but- 
ter-fat. 

Ques. 315: — What is fore-milk? 

ANS.: — Fore-milk is the first milk drawn 
on beginning to milk a cow or goat, etc. 
It generally turns sour more rapidly than 
other milk drawn later, for the reason that 
it contains those bacteria which settle 
down in the inside of the teat in the in- 
tervals between the milkings. 

Ques. 316: — Why is proper refrigeration 
necessary in the handling of milk? 

ANS.: — Because: (1) Milk not refriger- 
ated spoils speedily; (2) milk not refrig- 
erated sours quickly; (3) unrefrigerated 
milk does not keep; (4) bacteria, etc., de- 
velop rapidly; (5) and because refrigeration 
improves its keeping quality and preserves 
the milk for the period until it reaches the 
consumer. 

Ques. 317: — Give the chief factors which 
determine the keeping quality of milk. 

ANS.: — The chief factors which deter- 
mine the keeping qualities of milk are the 
following: (1) A small number of bac- 
terial contents; (2) milk taken from health}^, 
properly fed and kept cows; (3) milk taken 
from cows kept in sanitary stables; (4) 
a clean and sanitary handling of the milk 
during milking: (5) proper and clean strain- 
ing of milk in the milk house; (6) imme- 
diate cooling of the milk to 50 degrees 
Fahrenheit within two hours after the milk- 
ing; (7) bottling of the milk under proper 
precautions at the dairy, and (8) keeping 
the bottles during transit iced, so as not 
to exceed a temperature of 50 degrees Fah- 
renheit. 

Ques. 318: — Describe the chief sources 
from which milk becomes contaminated and 
give the most practical methods for pre- 
venting contamination, 

ANS.: — The chief sources from which 
milk becomes contaminated are the follow- 
ing: (1) The cow, (2) the hands of the 
milkers, (3) the air of the stable, (4) the 
water in which the pails or the hands of 



the milkers have been washed, (5) the pails 
or other utensils into which the milk is 
drawn, (6) the strainers, cans, bottles, etc., 
in which the milk is kept, (b) The most 
practical methods of preventing contamina- 
tion consist in the production of milk under 
perfect sanitary precautions, the essential 
points of which consist in the following: 
(1) Healthy cows, (2) clean milkers and 
milking, (3) clean stables, (4) pure water, 
(5) absolutely clean and sterilized pails, 
bottles, cans, etc., and (6) low temperature 
of keeping the milk. 

Ques. 319: — Explain the dangers of bac- 
terial infection and the means of avoiding 
them as you would to a milk dealer. 

ANS.: — ^Explanation of the dangers of 
bacterial infection and the means of avoid- 
ing them, to a milk dealer: (1) Dangers 
to the milk, that milk which is allowed to 
be contaminated with germs spoils sooner 
and does not keep; (2) danger to the con- 
sumers, in that milk contaminated with dis- 
ease germs may transmit the diseases to 
those who consume the milk, as it is well 
known that there were several epidemics 
of scarlet fever spread through contaminat- 
ed milk by milk dealers. The means of 
avoiding these dangers consist in the fol- 
lowing: (1) Keep milk at a low tempera- 
ture, not above 50 degrees Fahrenheit; (2) 
keep the milk at a distance from food- 
stuffs, especially ill-smelling; (3) keep the 
milk cans covered, and exposed to dust, 
etc., very little; (4) have the milk dipper 
clean and sterilized daily. 

Ques. 320: — Explain the dangers of bac- 
terial infection and the means of avoiding 
them, as you would to a housewife. 

ANS.: — Explanation of same to a house- 
wife: (1) Milk is easily contaminated by 
germs; (2) the germs come from the dust 
in the air, from the flies in the house, from 
the handling of the milk, and from crumbs, 
etc., being thrown into the milk; (3) milk 
which contains many germs does not keep 
and gets sour; (4) sour milk is apt to 
spoil the stomach; (5) flies may contami- 
nate the milk with disease germs; (6) milk 
with disease germs may cause disease in 
human beings. The means of avoiding 
these dangers consist in the following: (1) 
Keep the milk in the original bottle; (2) 
keep the milk bottle always closed and 
sealed; (3) keep the milk bottle on the ice, 
and always cold; (4) do not pour any milk 
which you did not use up from the glass 
back into the original bottle; (5) keep the 
milk separately from ill-smelling vegeta- 
bles, etc. 

Ques. 321: — Describe a process for wash- 
ing and for thoroughly sterilizing milk bot- 
tles, cans and utensils on a small scale. 

ANS.: — The washing and sterilizing of 
bottles, cans and utensils on small scale: 
(1) The bottles should be rinsed in warm 
water and washed with washing soda and 
hot water, with bottle brush specially made 
for the purpose; then they are rinsed in 
clean hot water and inverted over trays or 



46 



shelves, which are placed in special steril- 
izer, or they are subjected to hot steam. 

Ques. 322: — Describe a process for wash- 
ing and for thoroughly sterilizing milk bot- 
tles, cans and utensils on a large scale. 

ANS. : — The washing and sterilizing of 
bottles, etc., on a large scale is done upon 
the same principles as on a small scale, 
except that the rinsing and washing is done 
by machinery and the sterilizing is done in 
a large, specially fitted sterilizer which is 
fitted with trays to fit the bottles, several 
tanks for the successive washing and rins- 
ing, and then sterilizing them by hot satu- 
rated steam. 

Ques. 323: — What is pasteurization? 

ANS.: — Pasteurization is the heating of 
milk for the purpose of killing bacteria, but 
insuflficient to kill all the various species 
of bacteria which ordinarily live in milk. 
If the degree of temperature applied is 
merely sufficient to kill those bacteria 
which sour the milk, so as to improve 
merely the heating qualities of the milk, 
the heating is called "commercial pasteu- 
rization." If, on the other hand, the degree 
and duration of the heating is sufficient not 
only to kill those bacteria which sour the 
milk, but also the disease germs which may 
happen to be present in the milk, more es- 
pecially the tubercle bacilli, which produce 
consumption, the heating is called "perfect 
pasteurization." 

Pasteurization, in order to be perfect and 
at the same time without evil effect on the 
quality of the milk, should be carried on at 
a temperature of 140 degrees Fahr. and con- 
tinued for 20 minutes, according to U. S. 
Hygienic Laboratory Bulletin No. 56. 

If the temperature is materially higher, 
the milk not only takes the "cooked" taste 
but it becomes less digestible for infants. 
This is due to the fact that a class of sub- 
stances contained in the milk and known as 
"enzymes" are destroyed. The enzymes aid 
in the digestion of the milk constituents. 
The enzyme which digests the butter-fat 
and which is called "lipase" is destroyed 
at a temperature of 145 degrees Fahr. or 
over. Milk so heated produces fat starva- 
tion when fed to infants, since the fat can 
no longer be easily digested. Adults, how- 
ever, can digest "cooked" milk without 
trouble. Infant milk should therefore be 
pasteurized at a temperature below 145 de- 
grees Fahr. At the same time, the heating 
should be continued sufficiently to effect 
the destruction of the germs of consump- 
tion. 

Thus, while pasteurization affords big 
benefits, it is also apt to lead to a partial 
deterioration of the milk, unless the proper 
temperature and the proper duration of the 
heating are strictlv observed. Accordingly, 
some Boards of Health require pasteuriza- 
tion to be carried on at a certain tempera- 
ture and for a certain length of time. 



are the following: (1) It kills all most ac- 
tive germs; (2) it does not destroy the val- 
uable enzymes; (3) it furnishes a "safe" 
milk; (4) it increases the keeping qualities 
of the milk; (5) it is safer for children 
than raw and better than cooked milk. 
The reasons against pasteurization are the 
following: (1) That spores of certain bac- 
teria are not destroyed; (2) that the digesti- 
bility of the milk is lessened; (3) that pas- 
teurized milk, if not kept cold, spoils worse 
than raw; (4) that universal pasteurization 
will discourage sanitation; (5) that old and 
unfit milk may be pasteurized. 



pasteurization 



Ques. 324 : — State the 
against pasteurization. 

ANS.: — The reasons for 



reasons for and 

pasteurisation 



Ques. 325: — Describe the 
of milk on a large scale. 

ANS.: — Pasteurization of milk on a large 
scale is done by means of large, specially 
constructed pasteurizing machine with self- 
recording thermometers, etc. The milk is 
heated in one chamber of the machine to 
a degree of 140 degrees Fahrenheit, and 
then passed into an automatic holding ma- 
chine, where it stays for 20 or more min- 
utes, then comes back into the original 
holder, and then passes into a cooler, where 
it is cooled to 40 degrees Fahrenheit and 
below. 

Ques. 326: — Describe the pasteurization 
of milk on a small scale for family use. 

ANS.: — Pasteurization of milk on a small 
scale is done by means of the small port- 
able "Arnold" or "Freeman" pasteurizers, 
also the new "Strauss" machine, which is 
very simple and readily used. A very sim- 
ple method of domestic pasteurization is 
keeping the milk bottle in a can of boiling 
water for about 30 minutes. 

Ques. 327: — What preservatives, coloring 
matters and adulterants are used for milk? 
State briefly how they may be detected. 

ANS.: — The preservatives used in milk 
are borax, boracic acid, formalin, formalde- 
hyde. They are detected by special chem- 
ical tests, (b) The coloring matter used 
in milk is annato. It is detected by chem- 
ical test, (c) The adulterants used in milk 
are the following: (1) Chemicals; (2) col- 
oring matters; (3) water. Chemicals and 
coloring matter are detected by chemical 
tests. Water is detected by a thin appear- 
ance of the milk and a lactometer reading 
of less than 100. 

Ques. 328: — Describe in detail the proper 
inspection of a city grocery which sells 
milk. 

ANS.: — The proper inspection of a city 
grocery store which sells milk consists in 
the examination of the store for the fol- 
lowing points: (1) Location at or below 
street level; (2) proximity from- stables, 
etc.; (3) if fish, meat and ill-smelling goods 
are sold therein; (4) if walls and ceiling of 
store are clean; (5) if ventilation is good; 
(6) if lighting is good; (7) if floor is clean 
and well scrubbed; (8) if attendants are 
clean and wear clean white clothes; (9) if 
store does not connect with water-closet 
apartment; (10) if store does not connect 



47 



with rooms used for sleeping, cooking or 
laundry purposes; (11) if the persons in 
store are free from contagious diseases; 

(12) if milk is sold in cans, bottles, etc.; 

(13) if milk is kept in a tight special booth; 

(14) if milk is kept in an ice box, or iced 
tub; (15) if milk can is properly covered; 
(16) if milk is kept below the temperature 
of 50 degrees Fahrenheit; (17) if the dipper 
is clean and has been sterilized. 

Ques. 329: — How can the score card be 
made useful to the store owner? 

ANS.: — The score card can be made use- 
ful to the store owner by showing him 
wherein his place is below the perfect mark, 
what the defects are, and what he must do 
to attain a 100 per cent, score mark. 

Ques. 330: — What is an infectious dis- 
ease? Mention some which may be cer- 
tainly or probably transmitted by milk. 
State any other dangers which may arise 
from the sale of improper milk. 

ANS.:— An infectious disease is a disease 
which is communicable from one person 
or animal to the other by contact or other- 
wise. In many cases transmission of the 
disease occurs by reason of the fact that 
it is produced by micro-organisms such as 
bacteria, the bacteria are transferred and 
the disease is transferred with them, as 
they produce it wherever they go, under 
favorable conditions. 

Diphtheria, scarlet fever and typhoid 
fever are readily transmitted by milk. Milk 
polluted with the germs of any of these 
diseases may cause an epidemic easily. 

Tuberculosis can be transmitted from the 
cow to a human being and vice versa only 
with difficulty. However, such cases are 
possible, and tuberculosis cows are a men- 
ace to the people using their milk. Milk 
polluted with cow's manure is apt to pro- 
duce infantile diarrhea. 

Milk which contains an excessive number 
of pus cells and at the same time those 
micro-organisms which are technically 
called "Streptococci," indicates an inflam- 
mation in the udder. The "streptococci" 
transmit the disease from the cow to the 
people who drink her milk. These are the 
pus-forming streptococci, to be distin- 
guished from other streptococci which do 
not form pus and which are harmless. 

Milk which contains a preservative, such 
as formaline, is apt to take up and spread 
disease germs quicker than unpreserved 
milk, by reason of the fact that the disease 
germs get a chance to grow better in the 
milk after the lactic acid germs, which sour 
the milk and which are hostile to the dis- 
ease germ and check their growth, have 
been killed off by the preservative. 

Skimmed milk is objectionable as a con- 
stant food for infants because they need 
the fat of the whole milk for their nutri- 
tion. 

Watered milk is objectionable as a food 
for human beings not so much because it 
contains less food value, but more espe- 
cially because it frequently contains the 
germs of typhoid fever, which may be in- 



troduced along with the water whenever 
the water added is polluted with sewage or 
similar animal refuse, as it often is on the 
farm where the watering would generally 
take place. 

Ques. 331: — What are bacteria? State 
any facts you can about their rapidity and 
possibilities of growth, and the conditions 
which favor or retard their growth. 

ANS.: — Bacteria are organisms of ex- 
treme smallness, consisting of only ^ne 
cell each, and propagating themselves by 
simply splitting in two. An idea of the 
smallness of bacteria may be gained by 
reflecting on the fact that it takes 30,000 
of them, placed side by side, to make an 
inch. Under favorable conditions, the mul- 
tiplication of bacteria is very rapid. Then- 
number may be doubled every half hour, 
each organism producing a new one when 
it is only half an hour old. As soon, how- 
ever, as either the temperature at which they 
are kept is either too high or too low. or 
the food insufficient in quantity or in qual- 
ity, or too dry, they multiply much more 
slowly and they die off altogether if these 
unfavorable conditions are carried to the 
extreme. 

Ordinary pure milk is sure to turn sour 
if kept at a temperature of 90 deg. Fahr. 
for 12 hours. The souring, which finally 
leads to the curdling or clabbering of the 
milk, is the consequence of the formation 
of lactic acid by certain kinds of bacteria 
known as lactic acid bacteria. If, on the 
other hand, the milk is kept in cold storage 
at a temprature of 40 deg. Fahr., it may 
take a whole week before it sours. The big 
difference in the time it takes the milk to 
sour is due simply to the accelerated or re- 
tarded multiplication of the lactic acid bac- 
teria. A single drop of buttermilk or of 
sour whole milk, added to a large quantity 
of sterilized milk, say one thousand gallons, 
contained in a sterilized vat, hermetically 
sealed, will turn the entire quantity of milk 
sour. If that drop of sour milk were not 
added, the milk in the vat would keep in- 
definitely for years. 

This shows the magnitude of the chem- 
ical changes produced by the multiplication 
of bacteria. If the vat with the milk is 
kept at summer heat, the souring of the 
entire one thousand gallons of milk in con- 
sequence of the multiplication of the lactic 
acid bacteria which were contained in the 
drop of sour milk added, will take place in 
less than two days. 

Ques. 332: — Describe a cream-gauge and 
show its uses. 

ANS.: — A cream-gauge is a cylinder so 
graduated that, if a measured amount of 
milk is placed into it and the cream is al- 
lowed to rise, the amount of cream so col- 
lected at the surface can be measured by 
the graduations on the cylinder. Generally 
the cylinder is made of glass and large 
enough to hold a pint of milk. The percen- 
tage of cream can be read off directly. 

The Health Department gives the follow-' 



48 



ing directions for testing milk or cream by 
the cream-gauge: 

"Fill the cream-gauge one-half full with 
water, at a temperature of 120 degrees 
Fahrenheit, to which has been added a few 
drops of a strong solution of washing soda. 
Then, after stirring up the contents of tHe 
can thoroughly, fill the gauge to the top 
mark with the milk. Shake well and place 
in very cold water (say 40 degrees Fahren- 
heit). In about thirty minutes the cream 
will have risen and the percentage can be 
read off, remembering that the result ob- 
served must be multiplied by two, as one- 
half water and one-half milk was used. 
Example: 8 per cent, of cream was ob- 
served by this test; multiplying this by two 
would be 16 per cent., which would be the 
true amount of cream contained in the milk 
by this test. Good milk should show by 
this test 14 to 18 per cent, of cream." 

If a milk inspector finds that the lacto- 
meter reading of a lot of milk under inspec- 
tion is materially below the lowest reading 
of normal milk, and therefore suspects the 
milk of being watered, he has no right to 
conclude that the milk is necessarily wa- 
tered, as I have pointed out before in dis- 
cussing the specific gravity of milk, until 
he makes sure that the low lactometer 
reading is not due to any addition of cream 
to the milk. In this case he will find the 
cream-gauge of value. 

The cream-gauge gives only approximate 
results. The determination of the amount 
of butter fat for the purpose of deciding 
whether a sample of milk or cream is below 
the standard in butter fat is never made by 
the cream-gauge method, but by more ac- 
curate methods, such as the Babcock cen- 
trifuge method or the Gottlief gravimetric 
method. 

The cream-gauge method is merely a sub- 
stitute for the other methods and is, as a 
rule, used only where the other methods 
are not available, for instance, at the dairy 
farms in the country where there are no 
laboratory facilities. It is nevertheless use- 
ful in certain cases. 

The cream-gauge test will tell him 
whether the milk under suspicion is just 
plain milk or a mixture of milk and cream. 
If it is just plain milk, and the lactometer 
reading is excessively low, the Inspector is 
safe in concluding that the milk is watered. 

If the Inspector condemns or dumps a 
lot of milk merely because its lactometer 
reading is low, and without taking into con- 
sideration the fat content, he is apt to mis- 
take a mixture of milk and cream for v/a- 
tered milk. But an Inspector who dumps 
a mixture of milk and cream, or even 
straight cream, because he mistakes it for 
watered milk, is certainly apt to be dis- 
charged, just as much as the one who fails 
to stir a can of milk before sampling it. 

Therefore, don't condemn milk on the 
lactometer test alone until you make sure 
of the amount of fat, or, what amountsto 
the same thing, the amount of cream in it. 

As a general rule, the question whether 
a lot of milk is to be condemned is not 



passed upon by the Milk Inspector, but by 
the City Chemist, after accurate laboratory 
tests. The Inspector merely takes the sam- 
ple and turns it over to the chemist. lie 
must understand, however, what danger 
there is in forming conclusions from the 
lactometer test alone, and without consid- 
ering the fat content of a sample. 

The cream-gauge, as I have shown, is 
one of the instruments which may be used 
for an approximate determination of the 
cream, and therefore indirectly of the but- 
ter fat, whereby the danger of mistaking a 
niixture of milk and cream for watered milk 
is avoided. 

Ques. 333: — Describe a lactometer and 
show its uses. 

ANS. : — A lactometer is a float resembling 
more or less a cylinder closed on both ends 
and provided with a scale which shows the 
specific gravity of milk when the instru- 
ment is placed into it. Some metallic 
mercury or some shot is placed inside the 
instrument at its bottom so as to give it 
the proper weight. 

Two kinds of lactometers are in common 
use. They are the New York Board of 
Health lactometer and the Onevenne lacto- 
meter. The former is used chiefly in the 
eastern, and the latter chiefly in the west- 
ern states of the country. 

The Board of Health lactometer sinks to 
the zero mark if placed in pure water. 
If placed into milk of the specific gravity 
1.029, which is about the lightest milk pro- 
duced by a healthy cow, it sinks to the 100 
mark. The space on the scale from the 
zero mark to the 100 mark is graduated and 
the graduation continued beyond the 100 
mark to the 120 mark. 

Ques. 334: — How would you detect the 
presence of formaldehyde in milk? 

ANS.: — Three or four tablespoonfuls of 
the sample are placed in a teacup, with at 
least an equal amount of strong hydro- 
chloric acid and a piece of ferric alum about 
as large as a pinhead, the liquids being 
mixed by a gentle rotary motion. The cup 
is' then placed in a vessel of boiling water, 
no further heat being applied, and left for 
five minutes. At the end of this time, if 
formaldehj'de be present, the mixture will 
be distinctly purple. If too much heat is 
applied, a muddy appearance is imparted 
to the contents of the cup. 

Ques. 335: — What care should be exer- 
cised in working with hydrochloric acid? 

ANS.: — Great care must be exercised in 
working with hydrochloric acid, as it is 
strongly corrosive. It must not come in 
contact with flesh or clothes of the oper- 
ator nor with any metallic vessels, and must 
be greatly diluted with water before it is 
poured into the sink. 

Ques. 336: — What should be the equip- 
ment of a Milk Inspector? 

ANS.: — A ruler, thermometer, small 
specimen bottle, a lactometer, a cream- 
gauge, a dirt tester. (A country Inspector 
also needs a hypodermic and tuberculosis 
serum for the tubercular test.) 



49 



Ques. 337:— State briefly the duties of 
a Milk Inspector assigned to duties within 
city limits. 

ANS.:— To inspect milk, cream and prod- 
ucts made from them and all conditions 
pertaining to its distribution and sale, in- 
cluding dairies, creameries and pasteuriza- 
tion plants. To instruct dealers in the 
provisions of the Sanitary Code and the 
regulations of the Department of Health 
with regard to the custody and sale of milk 
and similar products. To suggest improve- 
ments and corrections of conditions found 
to be contrary to the Sanitary Code. To 
obey all reasonable instructions of the Sani- 
tary Superintendent. To collect specimens 
according to the provisions of the depart- 
ment. To condemn or retain suspicious 
milk, cream, etc. To collect evidence to 
aid in prosecuting those who violate the 
regulations of the Department of Health 
with respect to the sale of milk. 

Ques. 338:— State briefly the duties of a 
Milk Inspector assigned to duty outside 
the city limits. 

ANS.:— To inspect milk, cream, and by- 
products and all conditions attending their 
origin: the cows, stable, milk house, milk, 
water supply and other conditions in con- 
nection with the dairying of milk intended 
for consumption within the City of New 
York. The other duties are similar to 
those of the Milk Inspector assigned to city 
service. 

Ques. 339: — What powers has the city as 
represented by the Department of Health 
to regulate the management of dairies out- 
side city limits? 

ANS.: — It has jurisdiction over such 
dairies in that the department can bar ad- 
mission to the city of any milk which 
comes from dairies which do not comply 
with the regulations. 

Ques. 340: — If assigned to inspect milk 
exposed for sale, indicate how you would 
go about it and the points on which you 
would lay special stress in declaring it 
salable or otherwise. If in doubt of the 
purity of the milk, what would you do? 

ANS.: — T would go where instructed and 
purchase some of the milk. The points on 
which I would lay special stress are_ indi- 
cated on the score card. Contamination of 
any kind is of the utmost importance. If 
in doubt as to the purity of the milk, I 
would "retain" the milk and forbid its 
sale until I had a thorough test made in 
the laboratory. 

Ques. 341: — Write a report to the Chief 
Inspector, stating fully what in your opin- 
ion is the best method for the Health De- 
partment to secure sanitary milk for this 
city. 

ANS.: — A report to the Chief Inspector: 
New York, March 9, 1911. To the Cheif In- 
spector: Sir — The following methods seem 
to me the best for securing a sanitary milk 
for this city: (1) A strict classification of 
all milk brought to the city and division 



into three groups: (1) inilk intended for in- 
fant food; (2) milk intended for cooking 
purposes; (3) milk intended for general 
use. (2) All milk intended for infant use 
should be of the quality known as "guaran- 
teed," or "certified." that is, it should come 
in sealed bottles, bottled at the farm and 
sealed with proper labels thereat; should be 
t?.ken from cows tuberculin tested before 
admission to herd and thereafter tested 
annually, and should be under the strict 
supervision of the country Milk Inspectors, 
so that all possible sanitary precaution be 
observed. (3) All milk intended for cotok- 
ing purposes to be perfectly pasteurized 
under the supervision of Health Depart- 
ment Inspectors, and brought in sealed 
cans to the city and sold within thirty-six 
hours after pasteurization. (4) All milk 
intended for general use to be brought in 
sealed individual bottles and all such milk 
properlj' pasteurized and sold within thirty- 
six hours from time of pasteurization. (5) 
The appointment of at least 100 additional 
Inspectors to supervise all the work of 
milk production, sale and delivery. 

Ques. 342: — Name four principal dairy 
breeds and give the characteristics of each. 

ANS.: — The four principal dairy breeds 
are the following: The Jerseys, Guernseys, 
Holstein and Ayrshires. The milk of the 
Jerseys and Guernseys is rich in fat and 
moderate in amount, the fat in the milk of 
some Jerseys reaching at times 6 per cent. 
The Holstein and Ayrshires give a milk 
with a smaller percentage of fat, but give 
a larger amount of milk. Ayrshire cows 
weigh from 900 to 1,100 pounds, are short- 
legged, fine-boned and very active. The 
prevailing color is red and white; some- 
times color is dull brown. Holstein cows 
are larger sized, some cows weighing as 
much as 1,500 pounds, and tne color is 
mostly black and white. Horns are small 
and fine. Guernsey cows are somewhat 
larger than the Jerseys, stronger and a 
little coarser in appearance. They are light 
in color, yellow and orange predominating, 
with considerable white, usually in large 
patches, on the body and the legs. Horns 
small, fine, curved. Jersey cows are the 
smallest of the four dairy breeds, the cows 
ranging in weight between 700 and 1,000 
pounds. The color is variable, from dark 
brown to deep black, also white, brindle, 
etc. The muzzle is black or dark lead color. 
Horns small, thin, waxy. 

Ques. 343: — Describe a good water sup- 
ply for a dairy farm. 

ANS.: — A good water supply for a dairy 
farm may be had from deep wells, artesian 
wells and springs. A good deep well or 
spring situated at a distance froin the farm 
and free from contamination are the best 
sources. The water from the well or spring 
may be led into the farm buildings by 
means of iron pipes, laid deep under ground, 
to protect them from feezing, the water 
coming to farm by gravity or by mechanical 
means. 



50 



Ques. 344: — In what ways may the water 
supply of a dairy farm become contamin- 
ated? 

ANS.: — 'The water supply may be con- 
taminated by the following: (1) Drainage 
from privies; (2) drainage from manure and 
stables; (3) drinking and bathing of do- 
mestic animals, such as hogs, etc.; (4) 
washing of clothes or bathing of persons 
sick with typhoid fever, cholera, dysentery, 
etc. 

Ques. 345: — Why is it essential that the 
water supply of a dairy or creamery should 
be free from all possible contamination? 

ANS.: — Because the water is used to 
wash the containers, dippers, etc. The 
germs adhere to these and thus get into 
the milk and multiply, thus coataminating 
the milk. The water in a stable which the 
cows drink must be especially free from 
contamination, because any impurity mani- 
fests itself in the milk. 

Ques. 346: — If the water supply be from 
a well or running stream, what points 
would you investigate as bearing on the 
possibility of pollution? 

ANS.:— Well:— Depth of the well; it 
should be deep; free from surface contam- 
inations. It should not be near a privy or 
in proximity to drainage or manure from 
the stables; should be remote from the bot- 
tling place either of the domestics or of 
animals; must not be near place where 
clothes are washed. 

Running Stream: — All of the above and 
in addition the water should be led to the 
stable in iron pipes and should not be ex- 
posed. 

Ques. 347: — Describe what you consider 
the best kinds of pails for milking and give 
your reasons. 

ANS.: — The best kind of pails for milk- 
ing are those with narrow mouths, not more 
than 8 inches in diameter. The reason for 
preferring these pails is the lesser chance 
of contamination by dust, etc. 

Ques. 348: — What are considered desir- 
able features in the construction and ar- 
rangement of a dairy? 

ANS.: — No stagnant water, hog-pen, 
privy, etc., within 100 feet of the dairy. 

Adequate means of ventilation and nat- 
ural light. 

Stable flows should be water-tight, prop- 
erly graded and be of a non-absorbent ma- 
terial. Cement or brick are the best. 

Feeding troughs and platforms well 
lighted. 

Ceiling and walls smooth so that dust 
cannot accumulate there. Whitewashed. 

Should be an ample supply of pure water. 

Suitable means to expose the milk pails, 
cans and utensils to the sun or to live 
steam. 

Facilities for wash basins, soap, towels, 
etc., for attendants. Screens to keep out 
insects. 



Ques. 349:— What should herd records 
consist of? Explain the value of such rec- 
ords to the farmer. 

ANS.: — Herd records should consist of 

(1) the name and characteristics of the cow, 

(2) age and period of lactation, (3) amount 
of daily food, (4) kind of food, (5) cost of 
food, (6) amount of milk of each milking, 
(7) daily average of milk, (8) average per- 
centage of fat in the milk, (9) the price 
for which the milk is sold, or the price of 
the products of the milk. Such a record 
would be of much value to the farmer, as 
he could easily determine the economic 
value of the cow. his average profits and 
whether the cow is worth her keep and 
trouble or not. 

Ques. 350: — Discuss the temperature at 
which the milk should be kept leaving the 
dairy until it reaches the consumer. 

ANS.: — All milk must be cooled to a 
temperature below 50 degrees F. within two 
hours after being drawn and kept thereafter 
below that until delivered. 

Ques. 351: — Explain the tuberculin test 
and its value as you would to a dairyman 
who does not understand it and is preju- 
diced against it. 

ANS.: — The tuberculin test is a test to 
determine whether the cow is free from 
tuberculosis or not. The test is necessary 
because a great many cows have been found 
suffering from consumption without the 
farmer, or even veterinarian, being able to 
discover the disease. A consumptive cow 
not only gives milk which may be full of 
the germs of consumption, and thus trans- 
mit the disease to human beings, and espe- 
cially to children, but the diseased cow may 
infect the whole herd, as well as other ani- 
mals at the farm, especially hogs, thus 
bringing direct financial loss to the farmer. 
The tuberculin test is entirely harmless to 
the healthy as well as to the diseased cow, 
and therefore may be done without any 
damage to the farmer. Milk from cows 
which have been tuberculin tested is more 
valuable and can be sold at a higher price 
than milk from untested cows. It is to the 
interest of the public, the farmer, the milk 
dealers and to the consumer to eradicate 
the dread disease of tuberculosis from the 
cow herds, and this may be done only when 
all farmers make it a practice to test the 
cows in their herd and to eliminate all dis- 
eased animals therefrom. The tuberculin 
test consists in the injection hypodermic- 
ally into the suspected cow of a dose of 
"tuberculin," which is a serum made from 
dead tubercle germs, and then watching for 
a "reaction," which means a rise in the tem- 
perature of the cow. The rise of temper- 
ature is from two to four degrees Fahren- 
heit within ten to fifteen hours after the 
injection. 

Ques. 352: — State what dependence you 
would place on the physical examination of 
cows for tuberculosis and give your rea- 
sons. 

ANS.: — Not much dependence can be 
placed on the physical examination of the 



51 



cow for tuberculosis, for cows may be af- 
fected with the disease without showing 
physical signs, such as enlargement of 
glands, emaciation, etc., and it is only, as 
a rule, in the last stages of the disease that 
animals are apt to show it by physical 
signs. 

Ques. 353:— Explain how the score card 
can be made useful to the farmer. 

ANS.: — The "score card" can be made 
useful to the farmer by showing him 
wherein his dairy farm is defective, the 
points of defect and the best to which he 
should strive to attain, and thus put his 
farm up to the perfect or "100 per cent." 
mark. 

Ques. 354: — State fully what type of sta- 
ble construction you would recommend to 
a farmer who could afford the best. 

ANS.: — The type of stable construction 
which I would recommend to a farmer 
who could afford the best would be as fol- 
lows: (1> One-story concrete or brick 
structure; (2) inside walls and ceilings 
smooth and oil painted; (3) floors of con- 
crete with cement tops; (4) light from 
above by skylights well placed; (5) ventila- 
tion by muslin covering of windows, or by 
"King's system"; (6) at least 1,000 cubic 
feet of space for each cow; (7) a proper 
pitch and draining of stable floor into prop- 
erly trapped sewer-connected drain, lead- 
ing far from stable and barnyard; (8) a 
plentiful supply of pure water under pres- 
sure; (9) white painted iron partitions of 
stalls and stancions; (10) properly con- 
structed cement gutters. 

Ques. 355: — Discuss the methods to be 
observed in milking and the care of the 
milk immediately afterwards. 

ANS.: — Any persons having any com- 
municable or infectious disease, or one car- 
ing ifor persons having such disease, must 
not be allowed to milk or handle the milk 
or utensils. 

Hands of the milkers must be thoroughly 
washed with soap and water and carefully 
dried on a clean towel before milking. 

Clean overalls. 

Hands and teats should be kept dry dur- 
ing milking. 

Clean milking stools. 

The first streams from each teat should 
be rejected. 



All milk drawn from the cows 15 days 
before or 5 days after parturition should 
be rejected. 

Pails should have small opening at top, 
not to exceed 8 inches in diameter. 

All milk utensils must be kept clean. 

Milk as soon as drawn should be re- 
moved to the milk house and immediately 
strained and cooled to the proper tem- 
perature. 

Ques. 356: — In order to get sanitary milk 
from a poor farm, what stable conveniences 
for light, ventilation and cleanliness are 
absolutely necessary? 

ANS.: — The stable conveniences for light,' 
ventilation and cleanliness which are abso- 
lutely necessary in order to get sanitary 
milk from a poor farm are as follows: (1) 
At least two square feet of window surface 
for each 600 cubic feet of space; (2) an 
air space of at least 600 cubic feet of stable 
for each cow, and a proper admission of 
air through windows, or muslin covered 
openings; (3) a hard, non-absorbent floor 
with a proper non-absorbent valley drain. 

Ques. 357: — In order to improve a herd 
v/hich was not giving proper results, state 
what investigations you would make and 
how you would advse the farmer. 

ANS.: — The investigations which I would 
make of a cow herd which was not giving 
proper results would be essentially the fol- 
lowing: (1) I would first inquire into the 
breed of the cows; (2) examine clinically 
the health of the cows, and make tuberculin 
tests on the herd to discover and eliminate 
the tubercular cows; (3) inquire into the 
feeding and kinds of foods fu'^nished the 
cows; (4) examine the water supply of the 
farm and its drainage; (5) inspect the barn- 
yard and stables to see if they are prop- 
erly built; (6) inquire into the methods of 
milking; (7) see if the milk is properly 
handled after milking. The advice I would 
give to the farmer would be to improve 
the breed of his cows, eliminate all diseased 
ones from the herd, furnish his cows with 
plenty of good and proper food rations, 
install a proper farm drainage and secure 
an uncontaminated nure water supply, im- 
prove the construction of his stable, install 
better methods of milking and handling 
milk, and keep proper record of his output. 



52 



RUI.£S AND REGULATIONS GOVERNING MILK. 



REGULATIONS GOVERNING THE 
PRODUCTION, TRANSPORTATION, 
PASTEURIZATION, AND SALE OF 
MILK, CREAM, CONDENSED OR 
CONCENTRATED MILK, CON- 
DENSED SKIMMED MILK, AND 
MODIFIED MILK. 

Regulations of the Department of Health 
of the City of New York, adopted March 
30, 1915, effective April 1, 1915, relating to 
Sections 155 and 156 of the Sanitary Code, 
which provide as follows: 

Sec. 155. Milk, cream, condensed, or 
concentrated milk, condensed skimmed 
milk, and modified milk; sale regulated; 
term "modified milk" defined; exception. — 
No milk or cream, condensed or concen- 
trated milk, condensed skimmed milk, or 
modified milk, shall be held, kept, offered 
for sale, sold, or delivered in the City of 
New York without a permit therefor issued 
by the Board of Health, or otherwise than 
in accordance with the terms of said permit 
and with the Regulations of said Board. 

By the term "modified milk" is meant 
milk of any subdivision of the classification 
known as "Grade A; for Infants and Chil- 
dren," which has been changed by the addi- 
tion of water, sugar of milk, or other sub- 
stance intended to render the milk suitable 
for infant feeding. 

The provisions of this section shall not 
apply to milk or cream, sold in hotels and 
restaurants, nor to condensed milk or con- 
densed skimmed milk, when contained in 
hermetically sealed cans. 

Sec. 156. Milk and cream; grades and 
designations. — All milk or cream held, kept, 
offered for sale, sold, or delivered in the 
City of New York shall be so held, kept, 
offered for sale, sold, or delivered in ac- 
cordance with the Regulations of the Board 
of Health and under any of the following 
grades or designations and not otherwise: 

"Grade A: For infants and children." 

1. Milk or cream (raw). 

2. Milk or cream (pasteurized). 

"Grade B: For Adults." 

1. Milk or cream (pasteurized). 

"Grade C: For Cooking and Manufac- 
turing Purposes Only." 

1. Milk or cream not conform- 

ing to the requirements of 
any of the subdivisions of 
Grade A or Grade B, and 
which has been pasteurized 
according to the Regula- 
tions of the Board of 
Health or boiled for at 
least two (2) minutes. 

2. Condensed skimmed milk. 

The provisions of this section shall ap- 
ply to milk or cream used for the purpose 



of producing or used in preparation of sour 
milk, buttermilk, homogenized milk, milk 
curds, sour cream, Smeteny, Kumyss, Mat- 
zoon, Zoolak, and other similar products or 
preparations, provided that any such prod- 
uct or preparation be held, kept, offered for 
sale, sold, or delivered in the City of New 
York. 

Regulation 1. Milk, cream, and condensed 
milk not to be stored in stables or other 
insanitary places.— Milk, cream, or con- 
densed milk shall not be handled, stored, 
offered for sale, or sold in any stable; 
room used for sleeping purposes; or in any 
room or place which is dark, damp, poorly 
ventilated, or insanitary. 

Regulation 2, Water-closet compart- 
ments. — Every water-closet compartment, 
except when provided with mechanical 
means of ventilation, shall have a window 
at least one foot by three feet between 
stop-beads opening to the external air and 
the entire window shall be made so as to 
readily open, or an opening connected with 
the external air measuring at least 144 
square inches for each water-closet or ur- 
inal, with an increase of 72 square inches 
for each additional water-closet or urinal. 
The door or doors of the water-closet com- 
partment shall be self-closing. Where the 
water-closet is in direct communication 
with the room in which food is prepared 
or stored, if required by the Department 
of Health, a suitable and properly lighted 
vestibule shall be provided. The door of 
the vestibule shall be self closing. All water- 
closet fixtures, water-closet compartments, 
and vestibules shall be maintained in a 
clean and sanitary condition and in good 
repair. 

Regulation 3. Rooms, insanitary condi- 
tion. — Milk, condensed milk, or cream shall 
not be sold or stored in any room which 
is dark, poorly ventilated, or dirty, or in 
which rubbish or useless material is al- 
lowed to accumulate, or in which there are 
offensive odors. 

Regulation 4. Milk vessels to be pro- 
tected. — AH vessels which contain milk, 
condensed milk, or cream, must be pro- 
tected by suitable covers. Vessels must be 
so placed that milk, condensed milk, or 
cream will not become contaminated by 
dust, dirt, or flies. 

Regulation 5. Milk not to be kept on 
sidewalk. — Milk, condensed milk, or cream 
shall not be allowed to stand on the side- 
walk or outside of the store, longer than 
is absolutey necessary for transportation. 

Regulation 6. Milk not to be transferred 
on street. — Milk, condensed milk, or cream 
must not be transferred from one container 
to another on the streets, at ferries, or at 
railroad depots. 



53 



Regulation 7. Ice tub or ice box to be 

provided. — Vessels in which milk, con- 
densed milk, or cream is kept for sale shall 
be kept either in a milk tub, properly iced, 
or in a clean ice box or refrigerator in 
which these or similar articles of food are 
stored. 

Regulation 8. Containers to be cleaned 
and sterilized. — All containers in which 
milk, condensed milk, or cream is stored, 
handled, transported, or sold, must be thor- 
oughly cleaned and sterilized before filling. 
Such cleaning and sterilizing shall not be 
done, nor shall any containers be filled in 
any stable, in any room used for sleeping 
purposes, or in any room having a direct 
connection with such stables or rooms, or 
with water-closet compartments, unless 
such water-closet compartments conform to 
Regulation 2 of these regulations. 

Regulation 9. Ice-box or ice-tub to be 
kept clean. — The ice-box or ice-tub in which 
milk, condensed milk, or cream is kept 
must be maintained in a thoroughly clean 
condition. 

Regulation 10, Drainage of ice-box.— 

The overflow pipe from the ice-box in 
which milk, condensed milk, or cream is 
kept must not be directly connected with 
the drain pipe or sewer, but must discharge 
into a properly trapped, sewer-connected, 
water-supplied open sink. 

Regulation 11. Health of employees. — 

No person having an infectious disease, or 
caring for or coming in contact with any 
person having an infectious disease, shall 
handle milk. 

Regulation 12. Worn or badly rusted re- 
ceptacles. — All cans or receptacles used in 
the sale or delivery of milk, cream, or con- 
densed milk when found to be in an unfit 
condition to be so used by reason of being 
worn out, badly rusted, or with rusted in- 
side surface, or in such condition that they 
cannot be rendered clean and sanitary by 
washing shall be condemned by inspectors 
of this Department. Every such can or 
receptacle when so condemned shall be 
marked by a stamp, impression, or device 
showing that it had been so condemned 
and when so condemned shall not there- 
after be used by any person, for the pur- 
pose of selling, delivering or shipping milk, 
cream, or condensed milk. 



ADDITIONAL REGULATIONS GOV- 
ERNING THE PRODUCTION AND 
SALE OF MILK WITHIN THE CITY 
OF NEW YORK. 

Regulation 16. Milk produced in violation 
of the regulations. — Milk produced in vio- 
lation of these regulations shall be deemed 
adulterated as defined in Section 156 of the 
Sanitary Code. 

Regulation 17. Water used for washing 
and cleaning containers. — All water used 



for washing and cleaning containers, uten- 
sils, or apparatus used in preparing milk 
for sale in the City of New York shall be 
clean and wholesome. The water shall be, 
whenever possible, from a public supply 
of known purity. No water other than 
from a public supply shall be used within 
the City of New York without a permit 
therefor issued by the Board of Health. 

Regulation 18. Milk house. — A properly 
constructed, conveniently located milk 
house shall be provided. The milk house 
shall have no direct communication with 
stable. 

Regulation 19. Floors of milk house. — 

The floors of milk house shall be con- 
structed of cement and so graded as to dis- 
charge all surface drainage from one or 
more points into properly trapped sewer- 
connected drains. Where no sewer is pro- 
vided the drains must discharge into prop- 
erly constructed cesspools. The floor open- 
ing of each drain shall be covered by a 
suitable iron strainer. 

Regulation 20. Walls and ceilings. — 

Walls and ceilings of the milk house must 
be sheathed and finished smooth to prevent 
the accumulation of dust and dirt. 

Regulation 21. Maintenance of milk 
house. — The interior of the milk house, un- 
less constructed of cement or similar mate- 
rial, must be painted with some light col- 
ored waterproof paint. The milk house 
must be maintained at all times in a clean- 
ly condition, free from dust, dirt, rubbish, 
and cobwebs. No material foreign to the 
proper care and handling of milk shall be 
kept or allowed to remain in the milk house. 

Regulation 22. Separate rooms shall be 
provided for the handling and storage of 
milk. — Separate rooms must be provided 
for the handling and storage of milk and 
the washing of utensils. Bottle caps and 
tags must not be stored in the milk hand- 
ling room. A sufficient number for immed- 
diate use should be taken to the bottling 
room immediately preceding the process of 
bottling. 

Regulation 23. Supply of hot and cold 
water to be provided. — A convenient and 
adequate supply of hot and cold water 
must be provided for washing utensils and 
cooling milk. 

Regulation 24. Cleaning of pails, strain- 
ers, bottles, cans, etc. — All pails, strainers, 
bottles, cans, and apparatus used in han- 
dling or bottling milk must be washed, im- 
mediately after using, in hot water and 
some proper alkaline washing solution, 
rinsed with clean boiling water, and stored 
in such a manner as to remain clean until 
used. 

Regulation 25. Tubs for washing pur- 
poses to be provided. — The wash room 
must have tubs for washing purposes which 
shall be constructed of soine non-absorbent 



54 



material. All draining shelves and racks 
shall also be of non-absorbent material. 

Regulation 26. Lighting of milk house 
and screen doors to be provided. — Each 
room of the milk house shall be provided 
with sufficient window light, and all doors 
and windows shall be screened to prevent 
the access of flies, between the 1st day of 
May and the 1st day of November of each 
year. The premises shall be kept free froin 
vermin at all times. All doors shall be 
self-closing. 

Regulation 27. Cooling and storage fa- 
cilities to be provided. — The milk room 
shall contain cooling and storage facilities 
of sufficient capacity to cool and store all 
milk produced on the premises during 
twenty-four hours to a temperature of 50° 
F. or below. If a pool is used for such 
purpose it shall be properly drained and 
trapped. All pools used in the cooling or 
storage of milk shall be emptied and 
cleaned at least once in twenty-four hours. 

Regulation 28. Connection between milk 
room and other rooms. — Wherever there is 
direct connection between the milk room 
and any other room, a self-closing door 
must be provided. 

Regulation 29. Milk pails. — ^No pail 
should be used during the process of milk- 
ing which has a top opening of a diameter 
greater than 8 inches. The inner surface 
of all milk pails and utensils shall be smooth 
and heavily tinned; all seams must be sol- 
dered flush. 

Regulation 30. Size of milk house. — The 

milk house and each room thereof must be 
of sufficient size to allow plenty of room, 
and no part of the milk house shall be 
maintained in an overcrowded condition. 

Regulation 31. Milk to be protected. — • 
The milk shall at no time be exposed to dust 
and dirt. 

Regulation 32. Milk to be conducted in 
a cleanly manner. — All milk and milk han- 
dling must be conducted in a cleanly man- 
ner. 

Regulation 33. Health of employees.^ 

No person having or coming in contact di- 
rectly or indirectly with any infectious or 
venereal disease shall be allowed to milk, 
or handle milk or milk utensils. 

Regulation 34. Clothing of milkers. — The 

outer clothing of milkers and milk handlers 
must consist of clean overalls and jackets 
of some light colored material. 

Regulation 35. Cows to be groomed 
daily. — Cows must be groomed daily and 
be kept at all times clean and free from 
accumulation of manure, mud, or other 
filth. 

Regulation 36. Cows to be clipped. — The 

long hairs upon the flanks, udders, and tails 
must be clipped and kept short. 



Regulation 37. Cleaning of cows prior 
to milking. — The udders and teats mus: be 
washed clean immediately prior to milking 
and dried with a clean cloth. 

Regulation 38. Throat latch to be used.— 

To prevent the cows from lying down be- 
tween cleaning and milking, a throat latch 
shall be provided and used. 

Regulation 39. Cleanliness of milkers.— 

The hands of milkers and milk handlers 
must be washed clean with soap and water 
immediately prior to, and kept clean during 
the milking and handling of milk. Con- 
venient facilities, consisting of water, soap, 
basin, and clean towels, shall be provided 
for such purpose. 

Regulation 40. Dry milking.— The hands 
and teats must be kept dry during milking. 
The first stream from each teat shall be 
rejected. 

Regulation 41. Health of Cows.— The 
cows must be healthy and free from disease 
as determined by a physical examination. 
Such examination must be made at least 
once each year by a qualified veterinarian 
and a certificate certifying thereto filed with 
the Department of Health, and no cows 
shall be admitted to the herd until after 
such physical examination. 



Regulation 42. Feeding of Cows.— Only 

feed which is of good quality, and only 
grain and coarse fodder which are free from 
dirt and mould shall be used. Distillery 
waste or any substance in an advanced or 
injurious state of putrefaction must not be 
fed to cows. 

Regulation 43. Hay not to be fed during 
milking. — No hay or other dry fodder shall 
be fed to cows during milking or immedi- 
ately prior thereto. 

Regulation 44. Bedding of cows. — The 

cows shall be bedded with some clean ma- 
terial, preferably straw, sawdust, or shav- 
ings, and the bedding shall be renewed each 
day. 

Regulation 45. Milk from diseased cows. 

— Milk from diseased cows, and milk which 
has been polluted with fecal matter must 
be immediately destroyed. 

Regulation 46. Milking stools to be used. 

— Milking stools shall be constructed of 
metal having a smooth surface and must 
be kept clean at all times. 

Regulation 47. Milk to be immediately 
cooled. — All milk as soon as drawn must 
be immediately removed to the milk house 
and strained. All milk must be cooled to 
at least 50 degrees F. within two hours of 
its production and maintained at or below 
such temperature until delivered to the con- 
sumer. 



55 



ADDITIONAL REGULATIONS GOV- 
ERNING THE PRODUCTION OF 
MILK OUTSIDE THE CITY OF NEW 
YORK, AND SHIPPED FOR SALE 
TO THE CITY OF NEW YORK. 

Regulation 50. Cows to be kept clean. — 

The cows shall be kept clean, and manure 
must not be permitted to collect upon the 
tail, sides, udder and belly. 

Regulation 51. Cows to be groomed 
daily. — The cows shall be groomed daily, 
and all collections of manure, mud or other 
filth must not be allowed to remain upon 
their flanks, udders or bellies during milk- 
ing. 

Regulation 52. Clipping of long hairs 
from udder and flanks required. — The clip- 
ping of long hairs from the udder and flanks 
of the cows is of assistance in preventing 
the collection of filth which may drop into 
the milk. The hair on the tails shall be 
cut, so that the brush will be well above 
the ground. 

Regulation 53. Udder and teats to be 
cleaned before milking. — The udders and 
teats of the cow shall be thoroughly 
cleaned before milking; this to be done by 
thorough brushing and the use of a cloth 
and warm water. 

Regulation 54. Throat latch to be pro- 
vided. — To prevent the cows from lying 
down and getting dirty between cleaning 
and milking, a throat latch of rope or chain 
shall be fastened across the stanchions un- 
der the cow's neck. 

Regulation 55. Only feed of good quality 
to be used. — Only feed which is of good 
quality, and only grain and coarse fodders 
which are free from dirt and mould shall 
be used. Distillery waste or any substance 
in the state of fermentation or putrefac- 
tion must not be fed to cows. 

Regulation 56. Cows not in good flesh 
and condition to be removed from herd. — 

Cows which are not in good flesh and con- 
dition shall be immediately removed aad 
their milk kept separate until their health 
has been passed upon by a veterinarian. 

Regulation 57. Examination by veterin- 
arian to be made annually. — An examina- 
tion by a licensed veterinary surgeon shall 
be made at least once a year. 

Regulation 58. No stagnant water, hog- 
pen, privy, etc., to be located within 100 
feet of cow stable. — No stagnant water, 
hogpen, privy, or uncovered cesspool or 
manure pit shall be maintained within 100 
feet of the cow stable. 

Regulation 59. Adequate ventilation to 
be provided. — The cow stable shall be pro- 
vided with some adequate means of ventila- 
tion, either by the construction of sufficient 
air chutes extending from the room in 
which the cows are kept to the outside air. 



or by the installation of muslin stretched 
over the window openings. 

Regulation 60. Window light. — Windows 

shall be installed in the cow barn to pro- 
vide sufficient light (2 sq. ft. of window 
light to each 600 cu. ft. of air space the 
minimum) and the panes be washed and 
kept clean. 

Regulation 61. Air space for each cow. — 

There shall be at least 600 cubic feet of air 
space for each cow. 

Regulation 62. Milch cows to be kept in 
place used for no other purpose. — Milch 
cows shall be kept in a place which is used 
for no other purpose. 

Regulation 63. Construction of floors. — 

Stable floors shall be made water-tight, be 
properly graded and well-drained, and be 
of some non-absorbent material. 

Regulation 64. Feeding troughs and plat- 
forms to be lighted and kept clean. — The 

feeding troughs and platforms shall be well 
lighted and kept clean at all times. 

Regulation 65. Ceiling to be kept free 
from dirt, cobwebs and straw. — The ceiling 
shall be thoroughly swept down and kept 
free from hanging straw, dirt and cobwebs 

Regulation 66. Construction of ceilings. 

— The ceiling must be so constructed that 
dust and dirt therefrom shall not readily 
fall to the floor or into the milk. If the 
space over the cows is used for storage of 
hay, the ceiling shall be made tight to 
prevent chaff and dust from falling through. 

Regulation 67. Walls and ledge to be 
kept free from dirt, manure and cobwebs. 
— The walls and ledges shall be thoroughly 
swept down and kept free from dust, dirt, 
manure, or cobwebs, and the floors and 
premises be kept free from dirt, rubbish 
and decayed animal or vegetable matter at 
all times. 

Regulation 68. Cow beds to be kept 
clean. — The cow beds shall be so graded 
and kept that they will be clean and sani- 
tary at all times. 

Regulation 69. Stable to be whitewashed 
twice a year. — Stables shall be whitewashed 
at least twice a year unless the walls are 
painted or are of smooth cement. 

Regulation 70. Manure to be removed 
twice daily. — Manure must be removed 
from the stalls and gutters at least twice 
daily. This must not be done during milk- 
ing, nor within one hour prior thereto. 

Regulation 71. Manure not to be stored 
within 200 feet of stable. — Manure shall be 
taken from the barn, preferably drawn to 
the field. When the weather is such that 
this cannot be done, it should be stored 
no nearer than 200 feet from the stable and 
the manure pile should be so located that 
the cows cannot get at it. 



56 



Regulation 72. Disposal of liquid matter. 

— The liquid matter shall be absorbed and 
removed daily and at no time be allowed 
to overflow or saturate the ground under 
or around the cow barn. 

Regulation 73. Construction of manure 
gutters. — Manure gutters shall be from six 
to eight inches deep, and constructed of 
concrete, stone or some non-absorbent ma- 
terial. 

Regulation 74. Use of land plaster or 
lime recommended. — The use of land plas- 
ter or lime is recommended upon the floors 
and gutters. 

Regulation 75. Character of bedding to 
be used. — Only bedding which is clean, dry 
and absorbent shall be used, preferably 
sawdust, shavings, dried leaves or straw. 
No horse manure should be used as bed- 
ding. 

Regulation 76. Construction of flooring. 

— The flooring where the cows stand shall 
be so constructed that all manure may drop 
into the gutter and not upon the floor it- 
self. 

Regulation 77. Floor not to be swept 
prior to milking cows. — The floor shall be 
swept daily. This must be done one hour 
prior to milking time. 

Regulation 78. Drinking basin for cows 
to be kept clean. — If individual drinking 
basins are used for the cows they should 
be frequently drained and cleaned. 

Regulation 79. Live stock other than 
cows to be excluded from stable where 
milch cows are kept. — All live stock other 
than cows shall be excluded from the room 
in which milch cows are kept. (Calf or 
bull pens may be allowed in the same room 
if kept in the same clean and sanitary 
manner as the cow beds.) 

Regulation 80. Barnyard to be cleaned. 

— The barnyard shall be well drained and 
dry, and should be as much sheltered as 
possible from the wind and cold. Manure 
should not be allowed to collect therein. 

Regulation 81. Separate quarters to be 
provided for sick cows. — A suitable place in 
some separate building shall be provided 
for the use of the cows when sick, and 
separate quarters must be provided for 
cows when calving. 

Regulation 82. Silo or grain pit not to 
open directly into stable. — There shall be 
no direct opening from any silo or grain pit 
into the room in which the milch cows are 
kept. 

Regulation 83. Milk house to be pro- 
vided. — A milk house must be provided 
which is separated from the stable and 
dwelling. It shall be located on elevated 
ground, with no hog-pen, privy, or manure 
pile within 100 feet. 



Regulation 84. Milk house to be kept 

clean.— Milk house must be kept clean and 
not used for any purpose except the han- 
dling of milk. 

Regulation 85. Floor of milk house to 
be properly graded and water-tight.— Milk 

house shall be provided with sufficient light 
and ventilation, with floors properly grad- 
ed and made water-tight. 

Regulation 86. Milk house to be lighted 
and ventilated.— Milk house shall be pro- 
vided with adjustable sashes to furnish suf- 
ficient light and some proper method of 
ventilation shall be installed. 

Regulation 87. Size of milk house, — The 
milk house shall be provided with an am- 
ple supply of clean water for cooling the 
milk, and if it is not a running supply, the 
water should be changed twice daily. Also 
a supply of clean ice should be provided 
to be used for cooling the milk to 50 de- 
grees within two hours after milking. 

Regulation 88. Storing of empty cans. — 

Suitable means shall be provided within the 
milk house, to expose the milk pails, cans 
and utensils to the sun or to live steam. 

Regulation 89. Washing facilities for 
milkers to be provided. — Facilities consist- 
ing of wash basins, soap and towel shall be 
provided for the use of milkers before and 
during milking. During the summer 
months the milk house should be properly 
screened to exclude flies. 

Regulation 90. Health of employees. — 

Any person having any communicable or 
infectious disease, or one caring for persons 
having such diseases, must not be allowed 
to handle the milk or milk utensils. 

Regulation 91. Milkers to clean hands 
before milking. — The hands of the milkers 
must be thoroughly washed with soap and 
water, and carefully dried on a clean towel 
before milking. 

Regulation 92. Clothing to be worn dur- 
ing milking. — Clean overalls and jumpers 
shall be worn during the milking of cuws. 
They should be used for no other purposes, 
and when not in use should be kept in a 
clean place, protected from dust. 

Regulation 93. Milking with wet hands 
condemned. — The hands and teats shall be 
kept dry during milking. The practice of 
moistening the hands with milk is to be 
condemned. 

Regulation 94. Milking stools to be kept 
clean. — The milking stools shall be at all 
times kept clean, and iron stools are rec- 
ommended. 

Regulation 95. Fore milk to be rejected. 

— The first streams from each teat shall 
be rejected, as this fore milk contains more 
bacteria than the rest of the milk. 

Regulation 96. Milk drawn from cows 15 
days before or 5 days after parturition to 



57 



be rejected. — All milk drawn from the cows 
15 days before, or 5 days after parturition 
shall be rejected. 

Regulation 97. Small-mouth milking pail 
to be used. — ^The pails in which the milk is 
drawn should have as small an opening at 
the top as can be used in inilking; top open- 
ing preferably not to exceed 8 inches in 
diameter. This lessens the contamination 
by dust and dirt during milking. 

Regulation 98. Milking to be done rip- 
idly. — The milking should be done rapidly 
and quietly, and the cows should be treated 
kindly. 

Regulation 99. Feeding just prior to 
milking prohibited. — Dry fodder should not 
be fed to the cows during or just before 
milking, as dust therefrom may fall into the 
milk. 

Regulation 100. Milk utensils to be kept 
clean and in good repair. — All milk utensils, 
including pails, cans, strainers, and dippers, 
must be kept thoroughly clean and must be 
washed and scalded after each using, and 
all seams in these utensils should be 
cleaned, scraped and soldered Hush. 

Regulation 101. Shipment of milk from 
diseased cows prohibited. — Milk from dis- 
eased cows must not be shipped. 

Regulation 102. Adulteration prohibited. 

— The milk must not be in any way adul- 
terated. 

Regulation 103. Milk to be immediately 
strained and cooled. — The milk as soon as 
drawn shall be removed to the milk house 
and immediately strained and cooled to 
the proper temperature. 

Regulation 104. Milk to be cooled below 
50 degrees F. within two hours after milk- 
ing. — All milk must be cooled to a tempera- 
ture below 50 degrees F. within two hours 
after being drawn, and kept thereafter be- 
low that until delivered to the creamery. 

Regulation 105. Straining of milk. — The 

milk shall be strained into cans which are 
standing in ice water which reaches the 
neck of the can. The more rapidly the milk 
is cooled, the safer it is, and longer it will 
keep sweet. Ice should be used in cooling 
milk, as very few springs are cold enough 
for the purpose. 

Regulation 106. Use of aerators. — If aera- 
tors are used, they shall stand where the 
air is free from dust or odors, and on no 
account should they be used in the stable, 
or out of doors. 

Regulation 107. Cleaning of milk strain- 
ers. — Milk strainers shall be kept clean, 
scalded a second time just before using, and 
if cloth strainers are used several of them 
should be provided in order that they may 
be frequently changed during the straining 
of the milk. 

Regulation 108. Use of preservatives or 
coloring matter prohibited. — The use of any 



preservative or coloring matter is adultera- 
tion, and its use by a producer or shipper 
will be sufficient cause for the exclusion of 
his product from the City of New York. 

Regulation 109. Water. — The water sup- 
ply used in the dairy and for washing uten- 
sils should be absolutely free from any con- 
tamination, sufficiently abundant for all 
purposes, and easy of access. 

Regulation 110. Protection of water sup- 
ply. — The water supply shall be protected 
against flood or surface drainage. 

Regulation 111. Location of privy. — The 

privy shall be located not nearer than 100 
feet of the source of the water supply, or 
else be provided with a watertight box that 
can be readily removed and cleaned, and 
so constructed that at no time will the 
contents overflow or saturate the surround- 
ing ground. 

Regulation 112. Source of water supply. 

— The source of the water supply shall be 
rendered safe against contamination by hav- 
ing no stable, barnyard, pile of manure or 
other source of contamination located with- 
in 200 feet of it. 

REGULATIONS GOVERNING THE 

SALE OF GRADE "A" MILK OR 

CREAM (raw). 

Definition. — Grade "A" milk or cream 
(raw) is milk or cream produced and han- 
dled in accordance with the Regulations 
as herin set forth. 

Regulation 113. Tuberculin test and 
physical condition. — Only such animals shall 
be admitted to the herd as are in good 
physical condition, as shown by a thorough 
phj^sical examination accompanied by a 
test with the diagnostic injection of tuber- 
culin, within a period of one month pre- 
vious to such admission. The test is to 
be carried out as prescribed in the Regula- 
tions of the Departinent of Health govern- 
ing the tuberculin testing of cattle. A 
chart recording the result of the official 
test must be in the possession of the De- 
partment of Health before the admission of 
any animal to the herd. 

Regulation 114. Bacterial contents. — 

Grade "A" milk (raw) shall not contain 
more than 60,000 bacteria per c. c. and 
cream more than 300,000 bacteria c. c. 
when delivered to the consumer or at any 
time prior to such delivery. 

Regulation 115. Scoring of dairies. — All 

dairies producing milk of this designation 
shall score at least 25 points on equipment 
and 50 points on methods, or a total score 
of 75 points on an official dairy score card 
approved by the Department of Health. 

Regulation 116. Time of delivery. — Milk 
of this designation shall be delivered to the 
consumer within 36 hours after production. 



58 



Regulation 117. Bottling. — Milk or cream 
of this designation shall be delivered to 
the consumer only in bottles, unless other- 
wise specified in the permit. 

Regulation 118. Labelling. — The caps of 
all bottles containing Grade "A" milk or 
cream (raw) shall be white, with the grade 
and designation "Grade A (raw)" the name 
and address of the dealer, and the word 
"Certified," when authorized by the state 
law, clearly, legibly, and conspicuously dis- 
played on the outer side thereof. No other 
word, statement, design, mark, or device 
shall appear on that part of the outer cap 
containing the grade and the designation 
unless authorized and permitted by the De- 
partment of Health. A proof print or sketch 
of such cap, showing the size and arrange- 
ment of the lettering thereon, shall be sub- 
mitted to and approved by the said De- 
partment before being attached to any 
bottle containing milk or cream of the said 
grade and designation. 

ADDITIONAL REGULATIONS GOV- 
ERNING THE SALE OF GRADE 
"A" MILK OR CREAM 

(Pasteurized). 

Definition. — Grade "A" milk or cream 
(Pasteurized) is milk or cream handled and 
sold by dealers holding permits therefor 
from the Board of Health, and produced 
and handled in accordance with the Regu- 
lations as herein set forth. 

Regulation 119. Physical examination of 
cows. — All cows producing milk or cream 
of this designation must be healthy, as de- 
termined by a physical examination made 
annually by a duly licensed veterinarian. 

Regulation 120. Bacterial content. — Milk 
of this designation shall not contain more 
than 30,000 bacteria per c. c. and cream 
more than 150,000 bacteria per c. c. when 
delivered to the consumer or at any time 
after pasteurization and prior to such de- 
livery. No milk supply averaging more 
than 200,000 bacteria per c. c. shall be pas- 
teurized to be sold under this designation. 

Regulation 121. Scoring of dairies. — All 

dairies producing milk or cream of this 
designation shall score at least 25 points on 
equipment and 43 points on methods, or a 
total score of 68 points on an official score 
card approved by the Department of 
Health. 

Regulation 122. Times of delivery. — 

Milk or cream of this designation shall be 
delivered within 36 hours after pasteuriza- 
tion. 

Regulation 123. Bottling. — Milk or cream 
of this designation shall be delivered to 
the consumer only in bottles unless other- 
wise specified. 

Regulation 124. Bottles only. — The caps 
of all bottles containing Grade "A" milk 
or cream (pasteurized) shall be white with 



the grade and designation "Grade A (pas- 
teurized)" the name and address of the 
dealer, the date and hours between which 
pasteurization was completed, and the 
place where pasteurization was performed 
clearly, legibly, and conspicuously displayed 
on the outer side thereof. No other word, 
statement, design, mark or device shall ap- 
pear on that part of the outer cap contain- 
ing the grade and designation, unless au- 
thorized and permitted by the Department 
of Health. A proof print or sketch of 
such cap, showing the size and arrangement 
of the lettering thereon, shall be submitted 
to and approved by the said Department be- 
fore being attached to the bottles containing 
milk of the said grade and designation. No 
other words, statement, design, or device 
shall appear upon the outer cap unless ap- 
proved by the Department of Health. The 
size and arrangement of lettering on such 
cap must be approved by the Department 
of Health. 

Regulation 125. Pasteurization. — Only 

such milk or cream shall be regarded as 
pasteurized as has been subjected to a tem- 
perature of from 142 to 145 degrees F. for 
not less than thirty minutes. 

ADDITIONAL REGULATIONS GOV- 
ERNING THE SALE OF GRADE 
"B" MILK OR CREAM 

(Pasteurized). 

Definition. — Grade "B" milk or cream 
(pasteurized) is milk or cream produced 
and handled in accordance with the mini- 
mum requirements of the Regulations here- 
in set forth and which has been pasteurized 
in accordance with the Regulations of the 
Department of Health for pasteurization. 

Regulation 128. Physical examination of 
cows. — All cows producing milk or cream 
of this designation must be healthy as de- 
termined by a physical examination made 
and approved by a duly licensed veterina- 
rian. 

Regulation 129. Bacterial contents. — No 

milk under this designation shall contain 
more than 100,000 bacteria per c. c. and no 
cream shall contain more than 500,000 bac- 
teria per c. c. when delivered to the con- 
sumer, or at any time after pasteurization 
and prior to such delivery. No milk sup- 
ply averaging more than 1,500,000 bacteria 
per c. c. shall be pasteurized in this city 
under this designation. No milk supply 
averaging more than 300,000 bacteria per 
c. c. shall be pasteurized outside the City of 
New York to be sold in said city under 
this designation. 

Regulation 130. Scoring of dairies. — 

Dairies producing milk or cream of this 
designation shall score at least 20 points 
on equipment and 35 points on methods, 
or a total score of 55 points on an official 
score card approved by the Department of 
Health. 



59 



Regulation 131. Time of delivery.— Milk 
of this designation shall be delivered with- 
in 36 hours. Cream shall be delivered with- 
in seventy-two (72) hours after pasteuriza- 
tion. Cream intended for manufacturing 
purposes may be stored in cold storage and 
held thereat in bulk at a temperature not 
higher than 32 degrees F. for a period con- 
forming with the laws of the state of New 
York. Such cream shall be delivered in 
containers, other than bottles, within 
twenty-four hours after removal from cold 
storage and shall be used only in the manu- 
facture of products in which cooking is re- 
quired. 

Regulation 132. Bottling.— Milk of this 
designation may be delivered in cans or 
bottles. 

Regulation 133. Labelling. — The caps of 
all bottles containing Grade "B" milk (pas- 
teurized) and the tags attached to all cans 
containing Grade "B" milk or cream (pas- 
teurized) shall be white with the grade 
and designation "Grade B (pasteurized)," 
the name and address of the dealer, and 
the date when and place where pasteuriza- 
tion was performed, clearly, legibly, and 
conspicuously displayed on the outer side 
thereof. The caps of all bottles contain- 
ing Grade "B" cream (pasteurized) shall 
be white with the grade and designation 
"Grade B Cream (pasteurized)," the name 
and address of the dealer, and the date 
when and the place where bottled, clearly, 
legibly, and conspicuously displayed on 
the outer -side thereof. No other word, 
statement, design, mark, or device shall ap- 
pear on that part of the outer cap or tag- 
containing the grade and designation un- 
less authorized and permitted by the De- 
partment of Health. A proof print or sketch 
of such cap or tag, showing the size and ar- 
rangement of the lettering thereon shall 
be submitted to and approved by the said 
Department before being attached to any 
receptacle containing milk or cream of the 
said grade and designation. 

Regulation 134. Pasteurization. — Only 
such milk or cream shall be regarded as 
pasteurized as has been subjected to a tem- 
perature of from 142 to 145 degrees F. for 
not less than thirty minutes. 

ADDITIONAL REGULATIONS GOV- 
ERNING THE SALE OF GRADE "C" 
MILK OR CREAM (PASTEURIZED) 
(FOR COOKING and MANUFACTUR- 
ING PURPOSES ONLY). 

Definition. — Grade "C" milk or cream is 
milk or cream not conforming to the re- 
quirements of any of the subdivisions of 
Grade "A" or Grade "B" and which has 
been pasteurized according to the Regu- 
lations of the Board of Health or boiled 
for at least two minutes. 

Regulation 136. Physical examination of 
cows. — All cows producing milk or cream 
of this designation must be healthy, as de- 



termined by a physical examination made 
by a duly licensed veterinarian. 

Regulation 137. Bacterial content. — No 

milk of this designation shall contain more 
than 300,000 bacteria per c. c. and no cream 
of this grade shall contain more than 1,- 
500,000 bacteria per c. c. after pasteuriza- 
tion. 

Regulation 138. Scoring of dairies. — 

Dairies producing inilk or cream of this 
designation must score at least 40 points 
on an official score card approved by the 
Department of Health. 

Regulation 139. Time of delivery. — Milk 
or cream of this designation shall be de- 
livered within 48 hours after pasteurization. 

Regulation 140. Bottling. — Milk or cream 
of this designation shall be delivered in 
cans only. 

Regulation 141. Labelling. — The tags at- 
tached to all cans containing Grade "C" 
milk (for cooking) shall be white with the 
grade and designation "Grade C Milk (for 
cooking)," the name and address of the 
dealer, and the date when and place where 
pasteurization was performed, clearly, leg- 
ibly, and conspicuously displayed thereon. 
No other word, statement, design, mark, or 
device shall appear on that part of the tag 
containing the grade and designation, unless 
authorized and permitted by the Depart- 
ment of Health. A proof print or sketch of 
such tag, showing the size and arrangement 
of the lettering thereon shall be submitted 
to and approved by the said Department 
before being attached to the cans contain- 
ing milk of the said grade and designation. 
The cans shall have properly sealed metal 
covers painted red. 

Regulation 142. Pasteurization. — Only 
such milk or cream shall be regarded as 
pasteurized as has been subjected to a tem- 
perature of 145 degrees, for not less than 
thirty minutes. 



ADDITIONAL REGULATIONS GOV- 
ERNING THE SALE OF CON- 
DENSED SKIMMED MILK. 

Definition. — Condensed skimmed milk is 
condensed milk in which the butter fat is 
less than twenty-five (25) per cent, of the 
total milk solids. 

Regulation 145. Cans to be painted blue. 

— The cans containing condensed skimmed 
milk shall be colored a bright blue and shall 
bear the words "Condensed Skimmed Milk" 
in block letters at least two inches high and 
two inches wide, with a space of at least 
one-half inch between any two letters. The 
milk shall be delivered to the person to 
whom sold, in can or cans, as required in 
this regulation, excepting when sold in 
hermetically sealed cans. 



60 



ADDITIONAL REGULATIONS GOV- 
ERNING THE LABELLING OF 
MILK OR CREAM BROUGHT INTO, 
DELIVERED, OFFERED FOR SALE 
AND SOLD IN NEW YORK CITY. 

Regulation 146. Labelling of milk or 
cream. — Each container or receptacle used 
for bringing milk or cream into or deliver- 
ing it in the City of New York shall bear 
a tag or label stating, if shipped from a 
creamery or dairy, the location of the said 
creamery or dairy, the date of shipment, 
the name of the dealer, and the grade of 
the product contained therein, except as 
elsewhere provided for delivery of cream 
in bottles. 

Regulation 147. Labelling of milk or 
cream to be pasteurized. — All milk or 
cream brought into the City of New York 
to be pasteurized shall have a tag afifixed 
to each and every can or other receptacle 
indicating the place of shipment, date of 
shipment, and the words "to be pasteurized 
at (stating location of pasteurizing plants)." 

Regulation 148. Mislabeling of milk or 
cream. — Milk or cream of one grade or 
designation shall not be held, kept, offered 
for sale, sold, or labeled as milk or cream 
of a higher grade or designation. 

Regulation 149. Word, statement, design, 
mark or device on label. — No word, state- 
ment, design, mark or device regarding the 
milk or cream shall appear on any cap or 
tag attached to any bottle, can, or other 
receptacles containing milk or cream which 
words, statement, design, mark, or device 
is false or misleading in any particular. 

Regulation 150. Tags to be saved. — As 

soon as the contents of such container or 
receptacle are sold, or before the said con- 
tainer is returned or otherwise disposed of, 
or leaves the possession of the dealer, the 
tag thereon shall be removed and kept on 
file in the store, where such milk or cream 
has been sold, for a period of two months 
thereafter, for inspection by the Depart- 
ment of Health. 

Regulation 151. Record of milk or cream 
delivered. — Every wholesale dealer in the 
city of New York shall keep a record in 
his main ofifice in the said city, which shall 
show from which place or places milk or 
cream, delivered by him daily to retail 
stores in the city of New York, has been re- 
ceived and to whom delivered, and the 
said record shall be kept for a period of 
two months, for inspection by the Depart- 
ment of Health, and shall be readily ac- 
cessible to the inspectors of the said De- 
partment at all times. 

REGULATIONS GOVERNING THE 
MAINTENANCE AND OPERATION 
OF CREAMERIES, RECEIVING STA- 
TIONS AND PASTEURIZING 
PLANTS. 

CONSTRUCTION. 
1. Sufficient light and ventilation to be 



cream is pasteurized or otherwise handled, 
and in which utensils, apparatus and con- 
tainers are washed, must be properly 
lighted and provided with suitable venti- 
lation. Vent pipes extending above the 
roof should be installed for carrying away 
excess steam. 

2. Construction of floor. — Floors of all 
rooms must be constructed of concrete or 
some equally non-absorbent material. They 
must be watertight and so graded that all 
drainage ^vill flow toward one or more 
points of discharge. 

3. Drainage. — All drains must be suit- 
ably trapped, and drainage when not dis- 
charged into city sewers, must be disposed 
of into cesspools, septic tanks, running 
brooks or creeks, or conveyed by drains to 
a point at least 500 feet from the build- 
ing. 

4. Construction of walls and ceilings. — 

Walls and ceilings, unless constructed of 
concrete, smooth brick or tile, must be 
sheathed, dust tight, and painted with a 
light-colored paint. 

5. Doors and windows to be screened. — 

All outside doors and windows must be 
screened against flies from May 1 to Oc- 
tober 31. 

6. Doors to be provided with self-clos- 
ing device. — All doors must be provided 
with self-closing devices. 

7. Toilet facilities to be provided. Lo- 
cation of privies. — Suitable toilet facilities 
nmst be provided for the use of employees, 
but no watercloset shall communicate di- 
rectly with any room used for handling 
milk or cream, or with any room in which 
utensils are washed. Privies or earth 
closets must be situated at least 100 feet 
from the building and must have fly-proof 
vaults. Seat covers must be self-closing. 

8. Rooms to be used in receiving and 
dumping milk. — Milk must be received and 
dumped in rooms used for no other milk 
handling. 

9. Rooms to be used for washing con- 
tainers. — The washing of containers should 
not be conducted in rooms in which milk 
or cream is handled. If such washing is 
done in the same rooms, it must not be car- 
ried on during the period of milk han- 
dling. 

10. Milk or cream not to be handled in 
room used for living purposes. — No stable 
and no room used for living or domestic 
purposes shall communicate directly with 
any room in which milk or cream is han- 
dled or in which utensils are washed. 

11. Water supply. — An adequate supply 
of pure running water must be provided. 

EQUIPMENT. 

12. Construction of apparatus. — All 



provided.— All rooms in w-hich milk or weigh cans, storage vats, mixing vats, and 



other apparatus must be constructed of 
suitable metal, preferably of tinned copper, 
all angles and joints being smoothly sol- 
dered. They must be provided with closely 
fitting metal covers of similar material. 

13. Construction of pipes and pumps. — 

All milk pipes and pumps must be of san- 
itary construction and so arranged that 
they may be easily taken apart for cleaning. 
The use of tightly soldered elbow joints is 
prohibited. 

14. Arrangement of piping when contin- 
uous holder is used. — If a continuous type 
of milk or cream pasteurizing holder is pro- 
vided, which consists of a series of tanks, 
the piping must be so arranged that the 
lower tank is filled first. 

15. Automatic temperature recording de- 
vices to be provided. — At every milk or 
cream pasteurizing plant, automatic tem- 
perature recording devices must be installed 
which will indicate the temperature to 
which the milk or cream has been heated, 
the time at which such heating has been 
performed, and, if possible, the length of 
time for which -the milk or cream is held 
at the required temperature. 

16. Location of temperature recorder. — 

The temperature recorder must be attached 
at the highest point of the outlet from a 
continuous holder. If an absolute holder is 
used, the recorder must be so attached as 
to show the temperature and the time of 
holding. 

17. Washing facilities for cans and bot- 
tles to be provided. — Suitable facilities must 
be provided for washing, rinsing in cold 
water, and sterilizing cans and bottles used 
for pasteurized milk or cream. 

18. Racks or can dryers must be pro- 
vided. — Racks, constructed preferably of 
metal, must be provided for the storage 
of washed cans in an inverted position until 
filled, unless dryers are employed during 
the sterilizing of cans and can covers. 

19. Washed bottles to be inverted. — 

All washed bottles must be stored in an 
inverted position until filled, or must be so 
protected as to prevent contamination. 

20. Surface coolers to be protected. — 

Surface coolers must be provided with suit- 
able metal covers unless located in a room 
used for no other purpose. 

21. Bottling of milk. — No milk shall be 
bottled unless the process be so conducted 
as to preclude its contamination. 



METHODS. 

22. Rooms to be kept clean. Smoking 
and spitting prohibited. — All rooms and 
surrounding premises must be maintained 
in a cleanly and sanitary condition. Smok- 
ing and spitting within the building must 
be prohibited. 



23. Water and steam pipes to be painted. 

— All water and steam pipes must jje kept 
free from rust and dirt and must be 
painted. 

24. Oil cup or pan to be provided under 
bearings for shafting. — All bearings for 
shafting must be provided with suitable oil 
cups or pans. 

25. Bottle caps before use to be pro- 
tected. — Bottle caps must be protected from 
contamination until used. 

26. Garments worn by employees. — Clean 
washable outer garments must be worn by 
employees while handling milk or cream. 

27. Milk or cream to be cooled within 
30 minutes after pasteurization. — All milk 
or cream must be cooled after pasteuriza- 
tion to a temperature of 50 degrees or less 
within 30 minutes. 

28. Apparatus to be cleaned and steril- 
ized immediately after use. — All apparatus 
used for handling milk or cream must be 
thoroughly cleaned and sterilized imme- 
diately after use. All apparatus used in 
the pasteurizing of milk and cream must 
be sterilized immediately before the pro- 
cess is commenced. 

29. Temperature records to be made daily 
and kept on file. — Temperature records 
nmst be made daily and be kept on file as 
long as required by the Department of 
Health. 

30. Milk or cream to be regarded as pas- 
teurized to be subjected to temperature of 
142-145 degrees for not less than 30 min- 
utes. — Only such milk or cream shall be re- 
garded as pasteurized as has been subjected 
to a temperature of 142-145 degrees for not 
less than 30 minutes. 



GENERAL. 

31. Containers to be tagged or labeled. — 

All containers in which pasteurized milk or 
cream is delivered shall be plainly tagged 
or labeled "Pasteurized" and the said tags 
or labels shall be marked in accordance 
with rules set forth for each grade. 

32. Only pasteurized milk or cream con- 
forming to regulations to be sold. — Milk or 
cream which has been heated in any degree 
will not be permitted to be sold in the 
city of New York unless the heating con- 
forms with the regulations of the Depart- 
ment of Health for the pasteurization of 
milk or cream. 

33. Apparatus to be approved. — Permits 
will not be granted to pasteurize milk or 
cream unless all apparatus connected with 
said pasteurizing has been approved by the 
Department of Health. 

34. Permits to pasteurize required. — No 
milk or cream shall be sold, held, kept 
and offered for sale in the city of New York 



62 



as "Pasteurized" unless said milk or cream 
has been pasteurized under permit from the 
Board of Health in conformity with the 
rules and regulations thereof. 

35. Milk or cream not to be pasteurized 
a second time. — No milk or cream shall be 
pasteurized a second time. 

36. Pasteurized milk to be bottled at 
place of pasteurization. — Pasteurized milk 
shall not be held, kept, offered for sale, or 
sold in bottles unless such milk has been 
bottled at the place of pasteurization. 

37. Room and apparatus used for the 
pasteurization of Grade A milk. — Milk or 
cream shall not be received in any room 
or apparatus where Grade A pasteurized 
milk or cream is handled and treated, un- 
less the said milk or cream complies with 
the Regulations for Grade A pasteurized 
milk. 

REGULATIONS GOVERNING THE 

TUBERCULIN TESTING OF 

CATTLE. 

Regulation 1. Manner of testing. — In the 

case of any herd which is found, when 
tested in accordance with these regulations, 
to be free from tuberculosis, the next gen- 
eral test of the herd shall be made within 
twelve (12) months. Any herd in which 
one or more reactors shall have been found, 
shall be retested with tuberculin within six 
(6) months, and every reacting animal shall 
be excluded from the herd. Tuberculin 
tests shall be made as follows: 

During the ten (10) hours before injec- 
tion, four (4) pre-injection temperatures 
shall be taken at intervals of three (3) 
hours. The first post-injection temperature 
shall be taken not later than six (6) hours 
after injection; thereafter temperature shall 
be taken at intervals of two (2) hours, con- 
tinuing for not less than twentj-four (24) 
hours after injection. 

Regulation 2. Herds to be retested. — If 

m.ore than ten per cent. (10%) of the herd 
react to the tuberculin test, the entire herd 
shall be retested with tuberculin upon the 
expiration of ninety (90) days and each 
animal so retested shall receive a double 
dose of tuberculin at this test. 

Regulation 3. Reactions and suspicious 
reactions. — A rise of 2 degrees over the 
highest pre-injection temperature shall be 
considered a reaction, provided such rise of 
temperature cannot be shown to be due to 
some other cause. A rise of V/i degrees 



F. in which there are consecutive tempera- 
tures above the normal extending oVer 
three (3) or more intervals, shall be con- 
sidered a suspicious reaction, and an ani- 
mal having so reacted shall be removed 
from the herd. The interpretation of the 
"temperature curve" shall be left to the dis- 
cretion of the veterinarian making the test 
subject to the approval of the Department 
of Health, provided, however, that such 
veterinarian shall be a legally licensed vet- 
erinarian whose tests are acceptable to 
the Department of Agriculture of the state 
of New York. A full report of the test shall 
be made on a chart approved by the De- 
partment of Health, which chart shall state 
the kind and quality of tuberculin used in 
each test, the dates and hours at which 
temperatures were taken, a description of 
the animals tested, and the numbers of the 
tags attached to the same, and said report 
shall be duly signed by the veterinarian 
making the test and submitted to the De- 
partment of Health, and by the Depart- 
ment of Health placed on file for inspection 
and record. 

REGULATIONS GOVERNING THE 
USE OF A DIRT TESTER. 

Regulation 1. Dirt tester. — A dirt tester 
approved by the Department of Health of 
the city of New York, must be used in all 
creameries shipping milk to the city of New 
York. 

Regulation 2. Milk to be tested.— All 

milk received at any creamery shipping 
milk as aforesaid must be tested thereat 
by the person having the management and 
control of such creamery, at least once a 
week, the results of such test to be posted 
in a conspicuous place in the creamery and 
duplicates of such test forwarded to the 
Department of Health at the end of each 
month. 

Regulation 3. Standard for test. — A pho- 
tograph or gauge established by the Board 
of Health of the city of New York must 
be used as a standard in the creameries 
herein referred to in determining whether 
milk contains excessive dirt. 

Regulation 4. Milk below standard. — 

Where the maximum of dirt, according to 
the standard is shown to habitually exist 
in milk officially tested by the Department 
of Health, at any creamery, it will consti- 
tute sufficient cause to either rate the milk 
as Grade C, or to exclude such milk from 
sale within the city of New York. 



63 



GSNERAI. RULES AND REGULATIO 



Permits. 

1. A permit for the sale of milk or cream, 
of any grade or designation, may be 
granted only after an application has been 
made in writing on the special blank pro- 
vided for that purpose. 

2. A permit for the sale of milk or 
cream, of any grade or designation, may 
be granted only after the premises where 
it is proposed to care for and handle such 
milk shall have been rendered clean and 
sanitary. 

3. Every permit for the sale of milk or 
cream shall expire on the last day of De- 
cember of the year in which it is granted. 

4. No vehicle shall be used for the trans- 
portation of milk, condensed milk, or cream, 
without a permit from the Board of Health. 
A vehicle permit for the sale or transpor- 
tation of milk, condensed milk, or cream, 
shall be conspicuously displayed on the out- 
side of the vehicle so that it may be readily 
seen from the street. The said vehicle 
shall bear the name and address of the 
corporation, firm or person using said ve- 
hicle for the transportation of milk, con- 
densed milk or cream in letters at least 
3 inches in height and conspicuously placed. 

5. Every permit for the sale of milk or 
cream, of any grade or designation, in a 
store or other premises shall be so con- 
spicuously placed that it may be readily 
seen at all times. 

6. All stores selling or keeping for sale 
milk, condensed milk, or cream will be fre- 
quenty inspected and scored by a system 
adopted by the Department of Heath, and 
the revocation of the permit of any store 
may ensue if the score is found repeatedly 
below the required standard. 

7. The revocation of a permit may ensue 
for violation of any of. the rules and regu- 
lations of the Department of Health gov- 
erning the production, handling and sale of 
milk or cream, or condensed milk. 

8. The permanent revocation of a per- 
mit may follow upon repeated conviction 
of the holder thereof for violations of 
those sections of the Sanitary Code relating 
to milk or cream or condensed milk. 

9. No milk or cream shall be held, sold 
or offered for sale in the City of New York, 
which is produced on dairies which do not 
score 40% or over on the official dairy 
score cards, approved by the Board of 
Health. 



Sanitary Requirements. 

1. Milk, condensed milk, or cream shall 
not be kept for sale or stored in any stable, 
in any room used for sleeping purposes, 
in any room which is insanitary or in any 
room in direct communication with such 
stable or room, or with watercloset apart- 
ments, except when such watercloset apart- 
ments are enclosed by a vestibule. The 



doors of watercloset apartments and of 
vestibules thereof, must be provided with 
a self-closing device, the door of water- 
closet opening toward toilet and the door 
of vestibule opening outward. Milk or 
cream shall not be stored, handled, or sold 
in any room used for domestic purposes 
(other than sleeping), or in any room which 
communicates therewith, unless all commu- 
nicating doors are provided with some self- 
closing device. 

2. Milk, condensed milk, or cream shall 
not be sold or stored in any room which is 
dark, poorly ventilated, or dirty, or in which 
rubbish or useless material is allowed to 
accumulate, or in which there are offen- 
sive odors. 

3. All vessels which contain milk, con- 
densed milk or cream, while on sale, must 
be protected by suitable covers. Vessels 
must be so placed that the milk, condensed 
milk or cream will not become contami- 
nated by dust, dirt or flies. 

4. Milk, condensed milk, or cream shall 
not be allowed to stand on the sidewalk or 
outside of the store door longer than ab- 
solutely necessary for transportation. 

5. Milk, condensed milk, or cream must 
not be transferred from one container to 
another on the streets, at ferries, or at 
railroad depots. 

6. Vessels in which milk, condensed 
milk or cream is kept for sale shall be 
kept either in a milk tub, properly iced, 
or in a clean ice-box or refrigerator in 
which these or similar articles of food are 
stored. 

7. All containers in which milk, con- 
densed milk, or cream is stored, handled, 
transported, or sold, must be thoroughly 
cleaned and sterilized before filling. Such 
cleaning and sterilizing shall not be done, 
nor shall any containers be filled in any 
stable, in any room used for sleeping pur- 
poses, or in any room having connection 
with such stable or rooms, or with water- 
closet apartments, except when such water- 
closet apartments are enck ecd by a vesti- 
bule; the doors of the same being provided 
with a self-closing device; the door of 
watercloset opening toward toilet, and the 
door of vestibule opening outward. 

8. The ice-box or ice-tub in which milk, 
condensed milk, or cream is kept must be 
maintained in a thoroughly clean condition, 
and must be scrubbed at such times as may 
be directed. 

9. The overflow pipe from the ice-box in 
which milk, condensed milk, or cream is 
kept must not be directly connected with 
the drain pipe or sewer, but must discharge 
into a properly trapped, sewer-connected, 
water-supplied open sjnk. 

10. No person having an infectious dis- 
ease or caring for or coming in contact 
with any person having an infectious dis- 
ease, shall handle milk. 



64 



11. All cans or receptacles used in the 
sale or delivery of milk, cream or condensed 
milk when found to be in^an unlit condi- 
tion to be so used by reason of being worn 
out, badly rusted or with rusted inside 
surface or in such condition that they 
can not be rendered clean and sanitary by 
washing shall be condemned by inspectors 
of this department. Every such can or re- 
ceptacle when so condemned shall be 
marked by a stamp, impi^egsion or device 
showing, that it had been so condemned 
and when so condemned shall not thereafter 
be used by any person for the purpose of 
selling, delivering or shipping milk or 
cream or condensed milk. 



Pasteurization. 

1. All containers in' which pasteurized 
milk or cream is delivered shall be plainly 
tagged or labeled "Pasteurized" and the 
said tags or labels shall be marked in ac- 
cordance with rules set forth for each 
grade, 

2. Only such milk or cream shall be 
regarded as pasteurized as has been sub- 
jected to a temperature averaging 145 de- 
grees F. for not less than 30 minutes. 

3. The milk or cream after pasteuriza- 
tion must be cooled at once and placed in 
clean sterilized containers, and the con- 
tainers immediately sealed. 

4. Milk or cream which has been heated 
in any degree will not be permitted to be 
sold in the City of New York unless the 
heating conforms with the requirements of 
the Department of Health for the pasteuri- 
zation of milk or cream. 

5. Permits will not be granted to pas- 
teurize milk or cream unless all apparatus 
connected with said pasteurizing has been^ 
approved by the Department of Health. 

6. No milk or cream shall be sold, held, 
kept and offered for sale in the City of New 
York as "Pasteurized" unless said milk or 



cream has been pasteurized under permit 
from the Board of Health in conformity 
with the rules and regulations thereof. 

7. No milk or cream shall be pasteur- 
ized a second time. 

8. Pasteurized milk shall not be held, 
kept, offered for sale or sold in bottles 
unless such milk has been bottled at the 
place of pasteurization. 

9. All heaters or pasteurizers used in 
the pasteurization of milk or cream shall 
be equipped with suitable automatic time 
and temperature recording devices, indi- 
cating to what temperature the milk or 
cream has been heated, and the length of 
time it was subjected to such heat, as well 
as the time- when such record was made. 

10. Milk or cream shall not be received 
in any room or apparatus where Grade A 
pasteurized milk or cream is handled and 
treated, unless the said milk or cream com- 
plies with the minimum requirements for 
Grade A pasteurized milk. 



RULES AND REGULATIONS FOR THE 
SALE OF DIPPED MILK AND 
CREAM IN STORES IN THE CITY 
OF NEW YORK. 

1. Milk or cream shall not be handled 
or sold in any room which is unduly crowd- 
ed with goods, wares or merchandise. 

2. Milk or cream shall not be dipped 
from cans stored in a room in which butter 
or cheese is manufactured. 

3! Milk or cream must be stored in a 
cooling or refrigerating room, or ice chest, 
the construction of which has been ap- 
proved by the Department of Health. 

4. Milk or cream shall not be dipped 
from cans stored in a milk booth. 

5. Milk shall be kept at a temperature 
of 50 degrees Fahrenheit, or below, at all 
times. 



00 



SCORE CARD USED BY A CITY INSPECTOR OF MILK. 



3. 



4. 



5. 



6. 
7. 
8. 



Department of Health, the City of New York. 



MILK STORE SCORE CARD Score. 



Store does connect with water closet apartment which is 

ventilated and is vestibuled. Vestibule is 

ventilated to outer air. 

Store does connect with rooms used for domestic pur- 
poses. (Sleeping — Laundry — Cooking for: — Family — Store). Num- 
ber of rooms Rooms occupied by persons. 

The last case of infectious disease within three mjonths in the 

household of those handling milk was 

on 

Milk purchased from 

Quarts loose milk sold daily Bottled milk 

Milk is kept in a tight booth which is 

large enough to allow dipping of milk with door closed. Is 
clean. Is used only for milk. Ventilation con- 
sists of , which is sufficient. 

Milk is kept inside store. 



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Perfect Allow 



10. 
11. 

12. 
13. 
14, 
15. 
16. 
17. 
18. 
19. 
20. 
21. 
22. 



23. 
24. 
25. 
26. 
27. 
28. 
29. 

30. 

31. 

32. 

33. 
34. 
35. 
36. 
37. 



Store is at or above street level, 2. Below, 0. 

There is no stable or other offensive business within 50 feet of 

store, 2. 

Goods are not crowded in store, 2. Fair condition, 1. 

No fresh meat or fish is sold in store, 2. 

Offensive odors are absent from store, 2. 

No rubbish or waste material in store, 2. 

Ventilation is good, 3. Fair, 1. Bad, 0. 

Lighting is good, 2. Fair, 1. Bad, 0. 

Walls and ceilings are clean, 2. Fair, 1. Dirty, 0. 

Floor is clean, 3. Fairly clean, 2. Dirty, 0. 

Attendants wear clean clothing, 4. Fairly clean, 2. 

Attendants wear clean white suits, 2. 

Store sells milk exclusively, 15. Sells milk and goods in sealed 

packages only, 10. Sells milk and bakery products, 8. Sells milk 

and cooked foods or general groceries, 6. Restaurant, 6. 

Milk is left by wholesale dealer inside the store, 2. 

Milk is left in a covered tub or ice box, 2. 

Milk is kept at temperature of 50° or below before sale, 4. 

Milk is kept during sale in ice tub or properly drained ice box, 3. 

Tub or box is clean, 4. Fairly clean, 1. Dirty, 0. 

Tub or box used only for milk, 3. Other foods, 1. 

Cans so covered that milk cannot readily become contaminated by 

dirt, 4. 

No other foods or contaminating material in close proximity to 

milk, 3. 

Milk is kept at temperature of 45" or below, 15. 45° to 50°, 10. 

50° to 55°, if well iced, 3. Above 55°, 0. 

Dipper has bowl of one piece with seamless smooth handle well 

tinned, 4. Other construction, 1. 

Dipper clean, 6. Otherwise, 0. 

Dipper thoroughly washed daily with hot water, 3. 

Dipper sterilized daily, 1. 

A thermometer is used to test the milk, 2. 

A lactometer is used to test the milk, 1. 



2 
2 
2 
2 
2 
3 
2 
2 
3 
4 
2 



15 
2 
2 
4 
3 
4 
3 



15 

4 
6 
3 
1 
2 
1 

100 



66 



DAILY REPORT OF CITY INSPECTOR OF MILK. 



Recapitulation. 



Stores Wagons 



Total Number of Inspections 

Number of Specimens Examined 

Number of Samples of Milk Taken for Chemical Analysis.. 
Number of Samples of Milk Taken for Bacterial Examination 

Total Number of Samples of Milk Taken 

Number of Samples of Water Taken for Bacterial Examination 

Lots of Milk Destroyed for Being Over 50° 

Quarts so Destroyed 

Lots of Milk Destroyed for Being Sour 

Quarts so Destroyed 

Lots of Milk Destroyed for Being Otherwise Adulterated.... 

Quarts so Destroyed 

Total Number of Quarts Destroyed 



Conditions Found. 

Rooms Connecting Contrary to Sanitary Code A 

Ice Box Badly Drained B 

Ice Box Unclean C 

Store Unclean D 

Utensils Unclean E 

Milk Not properly Cooled F 

Infectious Disease G 

Persons Selling Milk Without Permit H 



Disposition of Cases at Magistrates' Court 

Sec. 53 Sec. 55 Sec. 56 Sec. 57 Sec. 183 
SW SW SW SW SW 

Arrests 

Held on Bail 

Warrants 

Issued 

Discharged 



Disposition of Cases at Court of Special Sessions 



No. of Trials 
No. Fined . . . 
Amount of 



Sec. 53 Sec. 55 Sec. 56 Sec. 57 Sec. 183 
SW SW SW SW SW 



'mes 



Suspended 
Sentence . 
No. Dis- 
charged . . 



Respectfully submitted, 



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67 



SCORE CARD USED BY A COUNTRY INSPECTOR OF MILK. 

File 

DAIRYMAN'S DUPLICATE SCORE. 

Equipment 40% Score % 

Methods 60% Score % 

Perfect Dairy 100% Score % 

DEPARTMENT OF HEALTH. 
The City of New York. 
Division of Milk Inspection Dairy Report 

Inspection No Time A. P. M. Date 191. . 

1 Dairyman Owner 

2 P. O. Address P. O. Address State 

3 County State Party Interviewed 

4 M ilk delivered to Creamery at Formerly at 

5 Operated by Address 

6 Distance of farm from Creamery Occupied farm since 

7 No. Cows No. Milking No. Qts. Produced 

8 All persons in the households of those engaged in producing or handling milk are 

free from all infectious disease. Weekly reports are being 

filed 

9 Date and nature of last case on farm 

10 WATER SUPPLY for utensils is from a located feet deep 

and apparently is pure and wholesome 

State any possible contamination located within 200 feet of source of water 
supply or if water supply is not protected against surface drainage 

11 Water supply on this farm analyzed 191 . . . Result 

12 Style of Cow Barn Length ft Width ft. Height of ceiling ft. 

13 Dairy Rules of the Department of Health are posted 

14 Dairy Herd examined by on 191 . . . Report 

EQUIPMENT 

Perfect Allow 

15 COW STABLE is located on elevated ground with no stagnant 

water, hog-pen, privy, uncovered cesspool or manure pit within 

100 feet 1 

16 FLOORS, other than cow beds, are of concrete or some non- 

absorbent material 2 

17 Floors are properly graded and water-tight 2 

IS cow beds are of concrete of planks laid on concrete 2 

19 DROPS are constructed of concrete, stone or some non- 

absorbent material . . - 2 

20 Drops are water-tight and space beneath is clean and dry 2 

21 CEILING is constructed of and is tight and dust proof . . 2 

22 WINDOWS No total square feet there is 2 square feet 

of window light for each 600 cu. ft. air space (1 sq. ft. per each 

600 cu. ft— 1) 2 

23 VENTILATION consists of sq. ft. muslin covered openings 

or sq. ft. open chutes in ceiling or 

which is sufficient 3, fair 2, poor 1, insufficient 0. 3 

24 AIR SPACE is cu. ft. per cow (600 and over— 3) (500 to— 

600—2) (400 to 500—1) (under 400—0) 3 

25 LIVE STOCK, other than cows, are excluded from rooms in 

which milch cows are kept 2 

26 There is direct opening from stable into silo or grain pit 1 

27 Separate quarters are provided for cows when calving or sick. 1 

28 COW YARD is properly graded and drained 2 

29 WATER SUPPLY for cows is unpolluted and plentiful 1 

30 MILK HOUSE has direct opening into cow barn or other building 1 

31 Milk house has sufficient light and ventilation 1 

68 



32 Floor is properly graded and water-tight 1 

33 Milk house is properly screened to exclude flies 1 

34 Milk pails are of smoothly tinned metal in good repair 1 

35 MILK PAILS have all seams soldered flush 2 

36 Milk pails are of the small mouthed design, top opening not ex- 

ceeding 8 inches in diameter. Diameter 2 

37 Racks are provided to hold milk pails and cans when not in use. 2 

38 Special milking suits are provided 1 



40 



METHODS 

39 STABLE INTERIOR painted or whitewashed on which is sat- 

isfactory 3, fair 2, unsatisfactory 1, never 3 

40 FEEDING TROUGHS, platforms or cribs are well lighted and 

clean 1 

41 Ceiling is free from hanging straw, dirt or cobwebs 3 

42 Windows panes are washed and kept clean 1 

43 WALLS AND LEDGES are free from dirt, dust, manure or 

cobwebs 2 

44 FLOORS AND PREMISES are free from dirt, rubbish or de- 

cayed animal or vegetable matter 2 

45 COW BEDS are clean, dry and no horse manure used thereon. 2 

46 Manure is removed to field daily 4, to at least 100 feet from barn 

2, stored less than 100 feet or where cows can get at it 4 

47 Liquid matter is allowed to saturate ground under or around 

cow barn 2 

48 Milking stools are clean , 1) 

49 Cow Yard is clean and free from manure 2 

50 COWS have been tuberculin tested and all tuberculous cows 

removed 7 

51 Cows are all in good flesh and condition at time of inspection.. 2 

52 Cows are all free from clinging manure and dirt. (No. dirty 

) 4 

53 LONG HAIRS are kept short on belly, flanks, udder and tail. . . 1 

54 UDDER AND TEATS of cows are thoroughly brushed and 

wiped with a clean damp cloth before milking 3 

55 ALL FEED is of good quality and distillery waste or any sub- 

stance in a state of putrefaction is fed 2 

56 MILKING is done with dry hands 2 

57 FORE MILK or first few streams from each teat is discarded.. 2 

58 Clothing of milkers is clean .'.... 1 

59 Facilities for washing hands of milkers are provided in cow barn 

or milk house 2 

60 Milk is strained at and in clean atmosphere 1 

61 Milk is cooled within two hours after milking to 50 degrees F. 

3, to 55 degrees F. 2, to 60 degrees F. 1 3 

62 Ice is used for cooling milk i. . . . 1 

63 MILK HOUSE is free from dirt, rubbish and all material not 

used in the handling and storage of milk 1 

64 Milk utensils are rinsed with cold water immediately after 

using and washed clean with hot water and washing solution 2 

65 Utensils are sterilized by steam or boiling water after each using. 2 

60 Privy is in sanitary condition, with vault and seats cov- 
ered and protected 1 



60 
Remarks 

Duplicate Score Received 

Dairyman. Inspector of Foods. 

69 



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DAILY REPORT OF COUNTY INSPECTOR OF MILK. 



Recapitulation 



Dairy Creamery 



Total Number of Inspections 

Number of Samples of Milk taken for Chemical Analysis 

rsactenal Jixammation 
" Water " " Chemical Analysis 

Bacterial rLxammation 



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1% 


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25% 


26% 


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50% 


51% 


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75% 


16% 


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100% 



State 



Scoring between 



Out of Business 
Under Construction 
Inspections Refused 
Special Reinspections 
Infectious Diseases Investigated 
of Veterinarian Examinations 
" Cows Tested with Tuberculin 
" " Condemned 
Character of Special Work 



Respectfully submitted, 



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Inspector of Foods. 



70 



QUESTIONS ASK£D AT PREVIOUS EXAMINATIONS. 



Municipal Civil Service Commission. 

INSPECTOR, MILK— CITY. 

Date: March 9, 1911. 

DUTIES— WEIGHT 6. 

(To be finished by 1:30 P. M.) 

1. Explain the dangers of bacterial in- 
fection and the means of avoiding them as 
you would to (a) a milk dealer; (b) a 
housewife. 

2. Describe a process for washing and 
for thoroughly sterilizing milk bottles, cans 
and utensils (a) on a small scale; (b) on 
a large scale. 

3. Why is proper refrigeration necessary 
in the handling of milk? 

4. What conditions would lead you to 
suspect that milk had been (a) skimmed; 
(b) watered: (c) skimmed and watered? 

5. Describe the pasteurization of milk 
(a) on a large scale, and (b) on a small 
scale for family use. State the reasons for 
and against pasteurization. 

6. What preservatives, coloring matters 
and adulterants are used for milk? State 
briefly how they may be detected. 

7. Describe in detail the proper inspec- 
tion of a city grocery which sells milk. 

8. How can the score card be made use- 
ful to the store owner? 

9-10. Write a report to the Chief In- 
spector, stating fully what in your opinion 
is the best method for the Health Depart- 
ment to secure sanitary milk for this city. 

(Do not attach any signature or Number 
to this Report.) 

EXPERIENCE— WEIGHT 4. 

(To Be Sworn To.) 

(To be finished by 4 P. M.) 

Note. — All statements made by candi- 
dates on this paper will be carefully investi- 
gated. Any false or exaggerated statement 
will result in the disqualification of the can- 
didate in this and future examinations. The 
examiners will assume that a failure to give 
the full details called for by the subdivisions 
of the following questions is due to a lack 
of experience and they will rate the papers 
accordingly. 

1. (a) Give the place of your birth, (b) 
Give the date of your birth. 

2. Give the following information con- 
cerning each school and college you have 
attended: (a) Name of school; (b) Date of 
entrance; (c) Date of leaving; (d) Certifi- 
cate, diploma, or degree received on leav- 
ing; (e) Courses of study pursued; (f) If 
you did not graduate, state how much of 
the course of study was completed by you. 

3. Give the following information con- 
cerning each position held by you since 



leaving school: (a) Name and present ad- 
dress of employer; (b) Title of position 
held by you; (c) A full, exact and complete 
statement of the duties performed by you 
and hours of work; (d) Date of beginning 
work; (e) Date of leaving; (f) Cause of 
leaving. 

4. Have you ever been employed as a 
sanitary inspector, dairy inspector, cream- 
ery inspector or in similar work? If so, 
state (a) the number of hours per week 
devoted to the work; (b) the extent of 
your supervision. 

5. Give the names of some of the best 
books and bulletins you have read on the 
general subject of sanitation and of milk 
production and handling. State why you 
consider these books and bulletins valuable. 



Municipal Civil Service Commission. 

INSPECTOR, MILK— COUNTRY. 

Date: March 7, 1911. 

DUTIES— WEIGHT 5. 

(To be finished by 1:30 P. M.) 

1. Name four principal dairy breeds and 
give the characteristics of each. 

2. (a) Describe a good water supply for 
a dairy farm, (b) In what ways may the 
water supply become contaminated? 

3. (a) Give the chief factors which de- 
termine the keeping quality of milk, (b) 
Describe what you consider the best kinds 
of pails for milking and give your reasons. 

4. What ghould herd records consist of? 
Explain the value of such records to the 
farmer. 

5. (a) Explain the tuberculin test and 
its value as you would to a dairyman who 
does not understand it and is prejudiced 
against it. (b) State what dependence you 
would place on the physical examination 
of cows for tuberculosis and give your rea- 
sons. 

6. Explain how the score card can be 
made useful to the farmer. 

7. Describe the chief sources from 
which milk becomes contaminated and give 
the most practical methods for preventing 
contamination. 

8. (a) State fully what type of stable 
construction you would recommend to a 
farmer who could afford the best, (b) In 
order to get sanitary milk from a poor 
farm what stable conveniences for light, 
ventilation and cleanliness are absolutely 
necessary? 

9-10. In order to improve a herd which 
v/as not giving proper results, state what 
investigations you would make and how 
you would advise the farmer. 



71 



: EXPERIENCE— WEIGHT 5. 

(To Be Sworn To.) 

(To be finished by 4 P. M.) 

Note. — All statements made by candi- 
dates on this paper will be carefully inves- 
tigated. Any false or exaggerated state- 
ment will result in the disqualification of 
the candidate in this and future examina- 
tions. The examiners will assume that a 
failure to give the full details called for 
by the subdivisions of the following ques- 
tions is due to a lack of experience and 
they will rate the papers accordingly. 

1. (a) Give the place of your birth, (b) 
Give the date of yowr birth. 

2. Give the following information con- 
cerning each school and college you have 
attended: (a) Name of school; (b) Date of 
entrance; (c) Date of leaving; (d) Certifi- 
cate, diploma, or degree received on leav- 
ing; (e) Courses of study pursued; (f) If 



you did not graduate, state how much of 
the course of study was completed by you. 

3. Give the following information con- 
cerning each position held by you since 
leaving school; (a) Name and present ad- 
dress of employer; (b) Title of position 
held by you; (c) A full, exact and complete 
statement of the duties performed by you 
and hours of work; (d) Date of beginning 
work; (e) Date of leaving; (f) Cause of 
leaving. 

4. Have you ever been employed as a 
sanitary inspector, dairy inspector, cream- 
ery inspector or in similar work? If so, 
state (a) the number of hours per week 
devoted to the work; (b) the extent of your 
supervision. 

5. Give the names of some of the best 
books and bulletins you have read on the 
general subject of sanitation and of milk 
production and handling. Stats why you 
consider these books and bulletins valuable. 



MILK INSPECTOR QUESTIONS. 



Special. 
(Date Dec. 27, 1906.) 

1. State what you understand by the 
following terms: 

(1) Colostrum; (2) Strippings; (3) Fore- 
milk; (4) Pasteurization; (5) Skimmed milk; 
(6) Sterilized milk; (7) Condensed milk; 
(8) Casein. 

2. (a) What is the approximate chemi- 
cal composition of pure milk? (b) What 
are its physical appearances and character- 
istics? (c) What is "Adulterated" milk of 
the Sanitary Code? (d) What are the 
standards of richness insisted upon in Sal- 
able Milk? 

3. What is an infectious disease? Men- 
tion some which may be certainly or prob- 
ably transmitted by Milk? State any other 
dangers which may arise from the sale of 
improper milk. 

4. What are bacteria? State any facts 
you can about their rapidity and possibili- 
ties of growth, and the conditions which 
favor or retard their growth. 

5. Describe a cream gauge and show its 
uses. Describe a lactometer and show its 
uses. 

6. (a) State briefly the duties of a milk 
inspector assigned to duty within city lim- 
its? (b) State briefly the duties of a milk 
inspector assigned to duty outside the city 
limits, (c) What should be the equipment 
of each? 

7. (a) What powers has the city as rep- 
resented by the Department of Health to 
regulate the management of dairies outside 
city limits? (b) If you, as an inspector, 



were refused admission to such a dairy, 
what would be your rights in the matter, 
and how would you proceed? 

8. If assigned to inspect milk exposed 
for sale, indicate how you would go about 
it and the points on which you would lay 
special stress in declaring it salable or 
otherwise. If in doubt of the purity of the 
milk, what would you do? 

9. Why is it essential that the water 
supply of a dairy or creamery should be 
free from all possible contamination? If 
this supply be from a well or running 
stream, what points woud you investigate 
as bearing on the possibility of pollution? 

10. (a) What are considered desirable 
features in the construction and arrange- 
ment of a dairy? (b) Discuss the methods 
to be observed in milking and the care of 
the milk immediately afterwards, (c) Dis- 
cuss the temperature at which the milk 
should be kept leaving the dairy until it 
reaches the consumer. (In each answer 
give your reasons therefor.) 

11-14. You will be given four specimens 
of milk. Indicate under the number of 
each specimen your findings and deductions 
from same as to the character ot the milk. 



ARITHMETIC. 

1. Add: 654323, 876567, 876789, 987654, 
876543, 987898. 

2. Bought wine at $1.50 a gallon, 20 per 
cent, having leaked out, at what price per 
gallon must I sell the remainder to gain 
20 per cent, on the whole? 



72 



3. A vintner sold 99 barrels of wine, each 
containing 31 gallons, 3 quarts, 1 pint, 3 
gills. What was the entire quantity sold? 

4. A manufacturing company has a capi- 
tal stock of $175,000. Mr. B, who owns 75 
shares, receives a dividend of $937.50. What 
is the entire amount of dividend? 



REPORT. 

A stable containing 34 cows is found upon 
inspection to be as follows: Building of 
wood, size 60 feet by 20 feet by 9 feet; 



two windows on a side; 2 by 2 door in one 
end; wooden floors and cow-beds with sat- 
urated earth beneath; hay stored on loose 
boarding overhead; cesspool 4 feet deep and 
3 feet in diameter 10 feet from barn; 35 
feet from this a dug well, 25 feet deep, from 
which water is pumped into tank above 
stable. Milk immediately strained into cans 
standing in front door and taken to back 
porch of house and bottled. 

Write a report of at least two pages 
with recommendations. Sign this report 
with your examination number and not with 
your name. 



CONTENTS. 

PAGE 

Preface 1 

Foods ill General 2 

Inspection of Meats 13 

Inspection of Poultry 23 

Inspection of Fish 25 

Frnits and Vegetables 28 

Previous Examination Questions 33 

Rules Relating to Egg Business, etc 39 

Report Forms of Health Dept 41 

Questions and Answers on Milk 44 

Rules and Regulations on Milk , 53 

General Rules and Regulations 64 

Milk Inspectors' Score Cards 66 

Previous Questions on Milk 71 



76 



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91 Reports, N. T. Police College Instruction, 
Cloth, $3; paper, $2.50. 

HOW TO GET ON THE POLICE FORCE. 

For candidates for Patrolman, Police Matron, 
and Policewoman. Contains 100,000 words of 
simple instruction, including: 725 Questions and 
Answers, Arithmetic, Memory Test, Official In- 
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Rules of N. Y. Police Dept., Answers to all 
previous New York Examination Questions, Re- 
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Federal Government, First Aid to Injured, Re- 
quirements and Form of Application. Paper, $1. 

POLICE SERGEANTS' CATECHISM. Con- 
tains Answers to Questions asked at 6 New 
York Examinations. Paper, 25 cents. 



POLICE LIEUTENANTS' AND CAPTAINS' 
CATECHISM. Contains Answers to 8 sets of 
New York Examination Questions, including 
Inspector. Paper, 25 cents. ' 

THE POLICE PROMOTER. A simple digest 
of New York laws and ordinances relating to 
Police duty. An invaluable pocket companion 
for all ranks. Cloth, $1.50. 

OFFICIAL ORDERS AND AMENDMENTS 
TO THE BOOK OF RULES OF THE N. Y. 
POLICE DEPT. Contains all amendments to 
the Book of Rules from Sept. 19, 1908, to Sept. 
23, 1912. Paper, 25 cents. 

POST OFFICE INSPECTOR; A COMPLETE 
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Geography, , Spelling, Letter Writing, Penman- 
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Complete set, $3. 

POSTAL CLERK AND LETTER CARRIER 
EXAMINATION INSTRUCTION, INCLUDING 
P. O. INSPECTOR AND 4TH CLASS POST- 
MASTER and for MIDDLE GRADE CLERI- 
CAL EXAMINATIONS generally. Covers Copy- 
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Grammar, How to Fill Out an Application 
Blank. 60,000 words of instruction. Paper, 75 
cents. 

MIDDLE GRADE CLERICAL EXAMINA- 
TIONS SUPPLEMENT. Contains 500 Specimen 
Civil Service Examination Questions for 2nd 
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STENOGRAPHER AND TYPIST. The most 
complete manual of information for Stenogra- 
pher and Typist, Typewriting Copyist, Book 
Typewriter and Court Stenographer. Contains 
previous examination questions. 315 pages. 
Paper, $1. 

CHARTER OF NEW YORK CITY. Includes 
all amendments, the Inferior Courts Act, the 
history of Charter making in New York City, 
etc. Paper, 50 cents; by mail, 60 cents. 

INSTRUCTION FOR FEDERAL FIRST 
GRADE CLERICAL EXAMINATIONS. Arith- 
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and Correcting Manuscript, Geography and 
Civil Government, Spelling, Answers to Past 
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CIVIL SERVICE MANUAL NO. 1— ARITH- 
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Number Reading, Addition, Reduction, Subtrac- 
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LIBRARY OF CONGRESS 




CIVIL SERVICE MANUAL NO, 2— ENGLISH 
AND ALLIED SUBJECTS. Punctuation, Dic- 
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Correct Use of Words, Letter Writing and Com- 
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Manuscript. Cloth, $1. 

CIVIL SERVICE MANUAL NO. 3— GEOGRA- 
PHY, CIVIL GOVERNMENT, SPELLING. 
Geography and Trial Examination Papers, Spell- 
ing, Civil Government. Cloth, $1. 

COMPLETE COURSE IN THE U. S. CIVIL 
SERVICE. For 1st, 2nd and 3rd Grade Federal 
Examinations. It contains a large number r^ 
problems and other matter appropriate to each 
branch of these examinations, and includes 1st, 
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Grade Spelling; Copying from Plai" Copy; Read- 
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MINOR CLERICAL EXAMINATIONS. For 
Federal 3rd Grade Sub-Clerical, Offlce Boy and 
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AiTthmetfc, Letter Writing. Spelling, Copying 
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Cit?^ sTateand Federal Government 110 Ques. 
tions and Answers on Grammar, and an elabo- 
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Bov Messenger, Page and Federal Sub-Cleri- 
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QUESTIONS AND ANSWER:; IN GEOGRA- 
PHY Specially prepared for I^ederal First 
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inations. Paper, 25 cents. 

SIMPLE LESSONS IN PUNCTUATION. Gives 
punctuation In a nutshell. Paper, 25 cents. 

INSPECTOR OF BUILDINGS, MASONRY 
AND FOUNDATIONS. Contains 200 Answers 
to Civil Service Examination Questions and 350 
other Examination Questions. Paper, $1 



INSPECTOR OF PUBLIC WORKS. Contains 
200 Answers to Civil Service Examination Ques- 
tions and 400 other Examination Questions. 
Paper, $1. • 

INSPECTOR OF WATER SUPPLY. Contains 
100 Answers to Civil Service Examination Ques- 
tions and 200 other Examination Questions. 
■ Paper, 75 cents. 

PUBLIC WORKS INSPECTION. Specially 
prepared for Civil .Service Examinations^ Cov- 
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Mathematics, Specifications, Formulas. Paper, 
$1.50. 

RODMAN INSTRUCTION FOR CIVIL SERV- 
ICE EXAMINATIONS. Contains Answers to 
100 N Y. State Civil Service Examination Ques- 
tions, 350 Specimen Questions for N. Y. City, 
N Y. State, New Jersey and Chicago, etc. Pa- 
per, $1.25. 

RULQfe AND EXAMINATION PAPERS FOR 
PRISON KEEPER. Contains specimen Exam- 
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and N. Y. State Prisons.' Paper, 50 cents. 



ATTENDANCE OFF. 014 423 700 6 
INSTRUCTION (TRUAN . _. . ,. •^^^- 

tains 450 Ques. and Ans., Reports, Forms, Speci- 
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350 QUES. AND ANS. FOR PROBATION OF- 
FICER. Covering Duties, Laws, Reports, An- 
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COURT ATTENDANT EXAMINATION IN- 
STRUCTION. Ans. to 9 sets of Examination 
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tions in the N. Y. City, N. Y. State and New 
Jersey Services for Asst. Court Clerk, Deputy 
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150 QUESTIONS AND ANSWERS FOR CIVIL 
SERVICE EXAMINATIONS FOR LAW CLERK. 

Answers to Examination Questions in N. Y. 
City and N. Y. State; Practice Questions and 
Answers; Specimen Examination Questions; 
Definitions; Arithmetic; Letter Writing; Spell- 
ing. Paper, 75 cents. 

QUESTIONS AND ANSWERS FOR PROCESS 
SERVER. Answers to Questions Asked at 5 
N. Y. Civil Service Examinations; Practice 
Questions and Answers; Extracts from the N. 
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LICENSE INSPECTOR EXAMINATION IN- 
STRUCTION. Contains 100 Ques. and Ans. cov- 
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Ordinances relating to Licenses. 50,000 words 
of instruction. Paper, 50 cents. 

TAXICAB INSPECTOR EXAMINATION IN- 
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Illustrations of the various types of Meters in 
use in N. Y. City, Rates of Fare, Forms of 
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INSTRUCTION FOR JANITOR-ENGINEERS. 

Answers to 100 Civil Service Examination Ques- 
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150 QUES. AND ANS. FOR MALE ATTEND- 
ANT, WATCHMAN, MESSENGER AND 
BRIDGE TENDER in N. Y. City. Paper, 50 
cents. 

INSTRUCTION FOR CIVIL SERVICE EXAM- 
INATIONS FOR DOCKMASTER. Answers to 
the previous Examination Questions, Official 
Rules of N. Y. Dock Dept., Instructions to 
Dockmasters, Reports, 100 Practice Questions, 
etc. Paper, $1. 

CIVIL SERVICE CHRONICLE. The National 
Journal of the Civil Service. Published weekly 
at New York. Every issue contains Free In- 
struction for many popular Civil Service Ex- 
aminations, in addition to generally covering 
the field of news of interest to Civil Service 
emplovees. $2 a year; $1.15 for 6 months; 60 
cents for 3 months; 5 cents a copy. 





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